Davina McCall’s chicken cacciatore

Method

1. Heat the oven to 200C/180C fan/ gas 6. Heat 1 tbsp of the oil in a large frying pan over a medium heat. Add the onions and peppers and fry for 3-4 minutes until slightly softened. Add the garlic and fry for another minute. Tip the peppers and garlic into a large ovenproof dish and set aside.
2. Drizzle the chicken pieces with the rest of the oil, season well, then add them to the pan and fry until golden brown all over – you might need to do this in batches. Place the browned chicken on top of the onions and peppers in the oven dish.
3. Pour the cherry tomatoes into the frying pan, add the chilli flakes (if using) and season, then warm through for a minute over a low heat. Tip the tomatoes into the dish with the chicken and vegetables, then add the rosemary sprigs or oregano/ Cover the dish with foil and bake in the oven for 30 minutes.
4. After 30 minutes, remove the foil, scatter the olives into the dish, then bake for another 15 minutes, uncovered, or until the chicken is cooked through.