Chicken in a mediterranean sauce

INGREDIENTS

1.5 kg chicken pieces

125 ml flour

45 ml olive oil

SAUCE

1 onion, finely chopped (or spring onions)

2 cloves garlic

100 g chopped bacon

1 green pepper, diced

30 ml tomato paste

250 ml dry white wine

30 ml vinegar

1 x 410 g can tomatoes

5 ml dried basil leaves

5 ml sugar

1 x 45 g tin anchovies, drained

60 ml black olives, pitted and halved

20 ml fresh parsley, chopped

175 g black mushrooms, sliced (optional)

2 bay leaves

Salt and pepper to taste

INSTRUCTIONS

• Dust the chicken pieces with flour, salt and pepper to taste. Heat oil in a skillet, add the chicken and cook until browned all over. Place the chicken into an ovenproof dish.

• Add the onion, bacon and garlic to the pan and cook, stirring, until the onion is soft. Add the mushrooms, fry until soft. Add the remaining ingredients and boil down to half the liquid.

• Pour the tomato mixture over the chicken and bake covered at 180°C for one hour.

• Garnish with chopped fresh parsley.