Chicken and Red Pepper Stew

• 1 chicken, weighing approximately 1.2 kg
• 100 ml olive oil, extra virgin
• 7 garlic cloves, thinly sliced
• 1 large red pepper, seeded and thinly sliced
• 100 grams jamon serrano pieces (optional)
• 2 bay leaves
• 1 tsp sugar
• 5 tomatoes, grated
• 200 ml white wine
• 1 large onion, finely sliced

1. Cut the chicken into pieces, leave the skin on as it'll give it a good flavour.
2. Then season well with salt and pepper.
3. Place in fridge for a few hours so the chicken absorbs the seasoning.
4. Heat the olive oil in a large, heavy-based pan over a high heat.
5. Add the chicken pieces.
6. Fry on all sides until golden brown.
7. When done remove from pan and set aside.
8. Reduce heat to medium and in same pan and oil, fry the garlic, red pepper, onion and Jamon serrano, if using.
9. Cook for 5-10 minutes until the onion is translucent.
10. Add the bay leaves, sugar and grated tomatoes and cook for a further 10 minutes until the sauce have become thick and rich.
11. Pour the wine and return the chicken to the pan.
12. Leave to simmer over a low heat for 30 minutes, or until the chicken is tender.
13. Taste and adjust the seasoning.
14. Rest for 10 minutes.
15. Serve and Enjoy.

chicken, olive oil, garlic, red pepper, jamon serrano, bay leaves, sugar, tomatoes, white wine, onion

Taken from cookpad.com/us/recipes/346148-chicken-and-red-pepper-stew (may not work)