A good summer chicken dish as most of the cooking happens in the stove.
- 1 large Chicken.
- 175gr. Breadcrumbs
- 2 cloves Garlic
- Olive oil for frying
- 1 med Onion
- 3 Red peppers
- 1 tbsp white wine vinegar
- 1 teaspoon sugar.
- 2 tablespoons Olive oil
- 12 stoned Black Olives
Chop and crush the garlic and add to the crumbs. Put this to one side.
Joint the chicken; remove the legs and divide into thigh and drumstick. Remove the breasts and wings in one piece and then divide in two, (alternatively you can buy appropriate chicken pieces). Fry these pieces in hot oil until brown on all sides. Put to one side.
Slice the onion thinly, cut the pepper in half and discard the seeds, then slice it in thin slices also. Cook the onion and pepper together in a little olive oil in a covered pan for 10 to 15 mts. on a low heat until they are very soft and melting. Add the vinegar and sugar and black olives and simmer for a few mts. with the lid off.
Put the pepper mixture into a shallow roasting tin or casserole, place the chicken pieces on top and cook these in a hot oven (200C, 400F, Gas 6) for about 25 minutes or until cooked through (test a thigh to make sure it is cooked through)
For the last five minutes of cooking sprinkle over the crisp garlic crumbs.
Serve this with rice or plain potatoes.