8 small chicken portions (4 drumsticks and 4 small breast or 8 thighs) plain flour for dusting salt and black pepper 3-4tbsp olive oil 90g (3oz) streaky bacon or pancetta, cut into strips 3 large onion, chopped 1 small green pepper, halved, seeded, and diced 2 garlic cloves, crushed 250g (8oz) mushrooms, quartered 125ml (4floz) red or white wine 1×400g (13oz) can chopped tomatoes 57ml (21/2floz) tomato puree 2tsp chopped fresh sage 4tsp chopped parsley grated zest of 1 lemon 2tbsp capers, chopped fresh sage sprigs to garnish.
1- Lightly dust the chicken pieces with flour seasoned with salt and pepper, and shake off any excess.
2- Heat half of the oil in a large frying pan, add the bacon and chicken, and cook for 10-12 minutes until browned all over. Transfer to a casserole with a slotted spoon, then pour off the fat from the frying pan.
3- Heat the remaining oil in the frying pan, add the onion, green pepper, and half of the garlic, and cook gently, stirring, for 5 minutes until soft but not coloured. Transfer to the casserole with a slotted spoon. Add the mushrooms, and cook for 2 minutes. Add to the casserole.
4- Pour the wine into the frying pan, and boil until reduced to about 4tbsp. add to the casserole with the tomatoes, tomato puree, and the sage. Cover and cook in a preheated oven at 180ْ C (350ْ F, Gas 4) for 45 minutes or until the chicken is tender when pierced with a fork.
5- Combine the remaining garlic with the chopped parsley, lemon zest, and capers. Stir into the casserole, and taste for seasoning. Serve hot, garnished with sage sprigs.