Sicilian-style stew recipe
 2 tsp olive oil1 large chicken, cut into serving pieces2 large baking potatoes, peeled, cut into cubes2 garlic cloves, peeled, sliced2 red peppers, seeds removed, cut into strips2 yellow peppers, seeds removed, cut into strips2 green peppers, seeds removed, cut into strips6 celery stalks, trimmed, chopped1 aubergine, cut into cubes2 carrots, peeled, sliced2 tbsp capers, drained20-24 green olives1 tsp dried chilli flakes75ml/3fl oz white wine8 ripe plum tomatoes, roughly chopped 2 tsp olive oil 1 large chicken, cut into serving pieces 2 large baking potatoes, peeled, cut into cubes 2 garlic cloves, peeled, sliced 2 red peppers, seeds removed, cut into strips 2 yellow peppers, seeds removed, cut into strips 2 green peppers, seeds removed, cut into strips 6 celery stalks, trimmed, chopped 1 aubergine, cut into cubes 2 carrots, peeled, sliced 2 tbsp capers, drained 20-24 green olives 1 tsp dried chilli flakes 75ml/3fl oz white wine 8 ripe plum tomatoes, roughly chopped chopped fresh mint leaveschopped fresh parsley leavessalt and freshly ground black peppercrusty bread chopped fresh mint leaves chopped fresh parsley leaves salt and freshly ground black pepper crusty bread Method Heat the oil in a large casserole over a medium heat. Add the chicken pieces and fry for 4-5 minutes, turning regularly, or until browned on all sides. Remove from the casserole and set aside.Add the potato cubes, garlic, peppers, celery, aubergine and carrots to the same casserole that the chicken was cooked in. Reduce the heat to low and fry the vegetables for 4-5 minutes, or until softened.Add the capers, olives, chilli flakes, wine and tomatoes and stir well to combine. Return the chicken pieces to the casserole, increase the heat and bring the mixture to the boil. Reduce the heat until the mixture is simmering and continue to simmer for 20-25 minutes, or until the chicken pieces are cooked through. (NB: The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part.)Just before serving, sprinkle over the chopped herbs and season, to taste, with salt and freshly ground black pepper. Serve in bowls with crusty bread. Heat the oil in a large casserole over a medium heat. Add the chicken pieces and fry for 4-5 minutes, turning regularly, or until browned on all sides. Remove from the casserole and set aside. Heat the oil in a large casserole over a medium heat. Add the chicken pieces and fry for 4-5 minutes, turning regularly, or until browned on all sides. Remove from the casserole and set aside. Add the potato cubes, garlic, peppers, celery, aubergine and carrots to the same casserole that the chicken was cooked in. Reduce the heat to low and fry the vegetables for 4-5 minutes, or until softened. Add the potato cubes, garlic, peppers, celery, aubergine and carrots to the same casserole that the chicken was cooked in. Reduce the heat to low and fry the vegetables for 4-5 minutes, or until softened. Add the capers, olives, chilli flakes, wine and tomatoes and stir well to combine. Return the chicken pieces to the casserole, increase the heat and bring the mixture to the boil. Add the capers, olives, chilli flakes, wine and tomatoes and stir well to combine. Return the chicken pieces to the casserole, increase the heat and bring the mixture to the boil. Reduce the heat until the mixture is simmering and continue to simmer for 20-25 minutes, or until the chicken pieces are cooked through. (NB: The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part.) Reduce the heat until the mixture is simmering and continue to simmer for 20-25 minutes, or until the chicken pieces are cooked through. (NB: The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part.) Just before serving, sprinkle over the chopped herbs and season, to taste, with salt and freshly ground black pepper. Just before serving, sprinkle over the chopped herbs and season, to taste, with salt and freshly ground black pepper. Serve in bowls with crusty bread. Serve in bowls with crusty bread.