• 1 tablespoon olive oil
• 1 free-range chicken, cut into 8 pieces
• Salt and freshly ground black pepper
• 2 onions, chopped
• 1 green pepper, seeded and sliced
• 1 red pepper, seeded and sliced
• 3 cloves of garlic, crushed
• 225ml/8fl oz chicken stock
• 1 tin of tomatoes
• 225ml/8fl oz white wine
• 50ml/2fl oz cognac

Heat the oil in a heavy pan over a medium heat. Sprinkle the chicken pieces with salt and pepper, then put them into the hot pan and cook for about 8 minutes, turning them until they are nicely browned on all sides. Remove the pan from the heat and transfer the chicken to a bowl, leaving the oil in the pan.

Return the pan to the heat, add the onions and peppers, and cook until soft. Stir in the garlic, add the chicken stock, and use a spoon to scrape any brown bits off the bottom of the pan — these will add to the flavour. Add the tomatoes, wine and cognac, stir, then add the chicken pieces.

Loosely cover the pan and simmer over a low to medium heat for about 40 minutes, until the chicken is cooked through and tender. Serve with wild rice.