2 (1.1 to 1.3kg) chickens, cut into 8 pieces with the breasts cut into thirds
Plain flour, to coat chicken
12 tbsps (175ml) olive oil
6 cloves garlic, peeled, halved
285 to 340g white mushrooms, sliced
1 large onion, peeled, sliced
2 red peppers, cored, seeded, sliced into 1 1/2-cm strips
2 green peppers, cored, seeded, sliced into 1 1/2-cm strips
240ml dry white wine
450ml chicken stock
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1 (795g) tin whole tomatoes, with their juice, crushed
1) Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepan over medium-high heat.
2) Add the chicken in batches and fry until golden brown all over. When all the chicken has been cooked, set it aside.
3) Add the garlic to the pan and fry until golden brown. Add the mushrooms and sauté for 5 to 7 minutes, until they release most of their liquid. Add the onion and red and green peppers, and sauté until the vegetables are soft, approximately 6 minutes.
4) Pour in the wine and let reduce for about 1 minute. Add the chicken stock, tomatoes, crushed red chilli, salt, oregano and tomato puree. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
Cook's note: This dish goes well with any pasta or rice and tastes even better the following day.