• 3 large peppers (capsicums), 2 red and 1 yellow
• 1 x 1.3 kg (3 lb) chicken, skin removed, cut into 8 or so pieces
• 10 whole garlic cloves, unpeeled
• 3 fresh bay leaves
• 3 rosemary branches
• 100 g (3½ oz) good black olives
• 4 tablespoons olive oil

Preheat the oven to 180°C (350°F/Gas 4). Halve the peppers, remove the seeds and chop each half into about 4 rustic pieces. Put in a 30 x 23 cm (12 x 9 inch) casserole dish and add the chicken, garlic, bay leaves, rosemary, olives and olive oil. Season with salt and pepper and turn it all through with your hands. If it really is too tight to turn, mix in a large bowl and return to the dish. Cover with the lid. Put in the oven and bake for about 1½ hours or until the chicken is cooked through and soft and the peppers are gorgeous.

Take the lid off and bake for another 20 minutes or so to give some blush to the chicken. Serve warm, with bread. Bread here is essential. If the skin of the peppers is starting to come away and it bothers you, just slip it to the side of the plate.