Prep Time: 30 minutes plus overnight marination
Total Time: 2 hours
Serves: 6

Ingredients:

• 2 kg chicken thighs and drumsticks, skin left on
• 6 bay leaves
• 2 sprigs rosemary
• 4 cloves garlic, 2 crushed and 2 slices
• extra virgin olive oil
• 2 carrots, chopped
• 2 parsnips, chopped
• ½ bottle of chianti
• flour for dusting
• fleur de sel and freshly cracked pepper
• 200g small button mushrooms
• handful green olives
• 800g canned tomatoes

Method:

1. Pat chicken pieces dry and season with fleur de sel and cracked pepper. Place the chicken pieces in a bowl, add the bay leaves, rosemary and crushed garlic and cover with wine. Leave to marinate overnight.
2. Preheat oven to 170 degrees C. Drain chicken, reserving the marinade and pat dry with kitchen paper. Dust the chicken lightly with flour, shaking off any excess.
3. Heat an ovenproof pan, add a glug of olive oil, fry the chicken pieces until browned lightly all over. Add carrots, parsnips and sliced garlic and continue to fry for a few minutes then add the tomatoes and the wine marinade. Bring to a boil then cover with a lid or a double thickness layer of aluminum foil and bake in the preheated oven for 1.5 hours.
4. Add in the mushrooms and olives 15 minute before dish is finished, stir to combine
5. Adjust the seasoning and serve with polenta or as I love with rosemary roasted potatoes and cannellini beans