• 1 whole chicken, cut into 8 pieces
• 1 red capsicum, cut into strips
• 2 red onion, thinly sliced
• 150g button mushrooms, sliced
• 1⁄2 cup pitted Kalamata olives
• 5 garlic cloves, shaved
• 1 cup chicken stock
• 1 cup white wine
• 1 pinch saffron
• 2 bay leaves
• Fresh thyme
• 1⁄2 cup cherry tomatoes
• fresh parsley, basil, oregano & celery leaf

Method

1. Season chicken with salt and pepper. Preheat oven to 170°C.
2. Heat a heavy based pan and drizzle with olive oil.
3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn. Turn and brown other side for a few minutes.
4. Remove chicken and set aside.
5. Using the same pan, add all the chopped vegetables, garlic, saffron, salt and pepper to taste, a few twigs of thyme. Saute for 5 minutes.
6. Add wine and let it reduce.
7. Add chicken stock and tomatoes.
8. Place the chicken and vegetable mixture into the Artisan Rectangular Baker and let it sink into the juices.
9. Place the baker uncovered in the preheated oven for 45min to 1 hr until chicken falls off the bone.
10. Garnish with fresh herbs and serve.