Hot Spicy Chicken

1.5 kg chicken – cut into 8 serving pieces
5 tbs extra virgin olive oil
3 medium potatoes – peeled and cut into large cubes
1 red bell pepper – cored, seeded and cut into wide strips
1 yellow bell pepper – cored, seeded and cut into wide strips
1 stick of celery – cut into 2 1/2 cm pieces
1 large eggplant – cut into large cubes
2 medium carrots – cut into 1cm thick slices
1 x 400 gram can of whole peeled Italian tomatoes – drained and cut
into chunks
1/2 cup olives – pitted
2 tbs capers
3 small hot chillies – finely diced
2 cups dry red wine
3 tbs chopped fresh mint
3 tbs Italian parsley

Procedure
Using a saucepan large enough to contain all the chicken add 3 tbs of the olive oil and heat until shimmering. Add the chicken pieces, skin side down - seasoned with salt and pepper – and brown on both sides.  About 3-5 minutes per side. Transfer to a plate and set aside.  Add the potatoes, bell peppers, celery, eggplant, carrots, tomatoes, olives, capers and chillies to the pan tossing them together and seasoning with salt and pepper. Add the wine and return the chicken to the pan and bring to the boil. Cover, lower the heat to simmer and cook until the chicken is cooked through. About 20 minutes. Stir in the mint and parsley and transfer to a serving dish and drizzle with the remaining olive oil and serve.

Wine
Hatton Estate Syrah 2004 Gimblett Gravels Hawkes Bay New Zealand. Voluptuous rounded fruit driven syrah with berry fruit nose. Dark cherry coloured wine with velvety texture. Firm balanced tannins with good length. With its intensity of flavour and body the wine will partner well with the strong flavours of the dish.

Serves 4

Degree of Difficulty 1