Mediteranean Chicken

This was my mother's receipe, she wrote this down for me in her own hand writing. She's dead now but it always brings back good memories. She made it using a poitjie, which is a 3 legged caste iron cauldron. I make it in the over using a 'Dutch Oven' or flat bottomed caste iron dish. Can also be make using any over dish Le Cruesset type. I've uploaded a pic of the caste iron pot and my really old stove that needs replacing, so would love to win the Samsung Chef Collection Gourmet Vapour Oven.

Ingredients

8	Chicken thighs (Main)
1 pinch	Salt
4 g	Ground black pepper
1 Tbsp	Extra virgin olive oil
1 large	Onion, sliced
3 cloves	Garlic, crushed
4 large	Vine-ripened tomatoes, chopped
65 g	Tomato puree, paste
15 ml	Wine vinegar
125 ml	Dry white wine
200 ml	Chicken stock
5 ml	Dry mixed herbs, or 15 ml fresh
2 ml	Sugar
1 whole	Red pepper, sliced
10 whole	Anchovy fillets, chopped (optional)
16 whole	Black olives
1 large handful	Fresh parsley, chopped
1 bowl	Standard flour, to dredge coat chicken

Directions

1. Remove skin from chicken, season and dredge with flour.
2. Heat oil in pot and brown and brown a few pieces at a time. Set aside.
3. Saute onion and garlic and stir in tomatoes (can use 400 grams tinned tomatoes instead of the fresh ones), tomato paste, vinegar, wine, stock, herbs and sugar.
4. Put chicken into sauce, cover pot with lid and cook gently for about 45minues until cooked. Can be left to cook without stiring.
5. 10 minutes before the end, add sliced peppers, anchovies and olives. The anchovies flavour the dish without overpowering it.
6. Garnish with fresh parsley and serve with rice and if you like a green salad.