3 Bell Pepper2 red and 1 yellow
3 Chicken fillets
10 Garlicwhole cloves peeled
3 Bay leaf
3 Rosemary branches
50 g Olives
4 tbsp Olive oil
Preheat the oven to 180°C.
Halve the peppers and tomatoes, remove the seeds and chop each half into about 4 rustic pieces.
Put it in a casserole dish and add the chicken, garlic, bay leaves, rosemary, olives and olive oil.
Season with salt and pepper and turn it all through with your hands. If it really is too tight to turn, mix in a large bowl and return to the dish. Cover with a lid.
Put in the oven and bake for about 1½ hours or until the chicken is cooked through and soft and the vegetables are gorgeous.
Take the lid off and bake for another 20 minutes or so to give some blush to the chicken.
Serve warm, with bread. Bread here is essential to balance the flavours.