Here’s another fantastic Bridgette Hafner recipe that my whole family loves. I love any recipe that avoids browning of chicken, this recipe you just pop it all in the dish and the oven does the rest. I usually make enough for two nights, the second night I serve this with basmati rice and it tastes a bit paella-ish. I guess chorizo isn’t a hugely healthy ingredient so you can omit it if you are really watching your fat intake. I often cook this recipe using skinned marylands or drumsticks rather than chicken pieces.
Ingredients
1 free-range chicken, cut into 8 pieces (or ask your butcher to do this), skinned as much as possible
1 fresh chorizo sausage, or spicy Italian sausage, sliced in 1cm-thick pieces
1 garlic clove, crushed
1/2 onion, thinly sliced
1 red and 1 yellow capsicum, cut in thick slices
1 tin Italian tomatoes, roughly chopped
1/4 cup white wine
salt and pepper
3-4 fresh bay leaves
small handful black olives (optional)
1 tbsp extra virgin olive oil
Method
Preheat oven to 200C. Choose a baking dish that will comfortably hold all the ingredients and place the chicken pieces, with the sausage, garlic, onion, capsicum, tomato and white wine, in the baking dish. Season with salt and pepper and toss to mix.
Arrange the chicken pieces skin side up in the dish, add the bay leaves and olives and drizzle over the olive oil. Cook for 1 hour. You might need to cover with foil for the last 15 minutes if the chicken is getting too brown.
Serve with beautiful steamed beans or broccolini
Mangia bene, Vive bene - Eat well, Live well 
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