Preparation Time: 20 minutes
Cooking Time: 2 hours
6 chicken thighs
6 chicken drumsticks
2 pieces of bacon diced
2 pieces of celery diced
1 carrot peeled and diced thinly
1 onion peeled and diced
2 bay leaves
4 sprigs rosemary
two sprigs of oregano
2 x 400g jars of tomato puree
2 jars of water to add to the sauce
salt and pepper (a shake or two)
1 tablespoon of brown sugar
1 cup of Marsala wine
In a large deep fry pan place a little olive oil then add the celery, carrot, onion, mushrooms and bacon and gently cook for around 6 minutes. Set aside. Then in the fry pan add a little more oil and the chicken pieces cooking until browned.
When the chicken is browned nicely add the vegetable and bacon mix and add the tomatoes, all the herbs, water, sugar, Marsala and the salt and pepper.
Cook in oven in a large casserole pot with lid for around 180 degrees Celsius for two hours making sure the liquid covers the chicken pieces.
Serve with some buttery polenta which I use 1 cup of polenta with two cups of water and a half a chicken stock cube and then add two tablespoons of organic butter. Stir in a Teflon saucepan until blended for around 5 minutes and if too thick add a little more water then serve hot.