Chicken with Peppers & Rosemary

Pat the chicken pieces completely dry with kitchen paper — this is essential for a deep, golden sear rather than a pale, steamed result. Season generously all over with salt and pepper. Heat the olive oil in a large, wide, heavy-based pan or casserole over medium-high heat. Add the chicken skin-side down in a single layer and cook undisturbed for 6–8 minutes until the skin is deeply golden and releases easily from the pan. Flip and brown the other side for 3–4 minutes. Work in batches if needed to avoid crowding. Transfer the browned chicken to a plate and set aside.

Pour off all but 2 tablespoons of fat from the pan. Reduce the heat to medium and add the sliced onion with a pinch of salt. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic and rosemary sprigs and cook for 1 minute until fragrant. Add the pepper strips and cook for a further 8 minutes, stirring occasionally, until they begin to soften and caramelise at the edges. The peppers should be sweet and silky — do not rush this step.

Pour the white wine into the pan and let it bubble vigorously for 2 minutes, scraping up all the golden bits from the base. Add the crushed tomatoes and chicken stock, stir to combine, and bring to a gentle simmer. Nestle the browned chicken pieces back into the pan skin-side up, making sure they sit on top of the peppers rather than being submerged — this keeps the skin from going soggy. Tuck the rosemary sprigs around the chicken.

Reduce the heat to low, cover the pan with a lid slightly ajar, and cook for 30–35 minutes until the chicken is completely tender and cooked through — the meat should pull away from the bone easily. Remove the lid for the final 10 minutes to allow the sauce to reduce and thicken into a glossy, sticky coating. Taste and adjust seasoning. Discard the rosemary sprigs, scatter over the fresh parsley, and serve straight from the pan.