Ingredients

• 1 tablespoon olive oil
• 20 (about 2kg) chicken pieces, such as drumsticks and thigh fillets
• 200g speck, coarsely chopped
• 2 brown onions, halved, coarsely chopped
• 6 garlic cloves, thinly sliced
• 4 anchovy fillets, finely chopped
• 500ml (2 cups) dry white wine
• 500ml (2 cups) Massel chicken style liquid stock
• 2 tablespoons drained capers
• 6 sprigs fresh oregano
• 4 sprigs fresh rosemary
• 2 ripe tomatoes, finely chopped

Method

• Step 1 Preheat oven to 150°C. Heat half the oil in a large heavy-based saucepan over medium heat. Add a quarter of the chicken and cook, turning, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining chicken, reheating the pan between batches.
• Step 2 Add the speck to the pan and cook, stirring, for 5 minutes or until brown. Transfer to the bowl with the chicken. Add remaining oil to the pan. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and anchovy and cook, stirring, for 1 minute or until aromatic. Return chicken and speck to the pan with the wine, stock, capers, oregano and rosemary and bring to the boil. Remove from heat and add tomato.
• Step 3 Transfer to an ovenproof dish. Bake in oven, loosely covered, for 1 1/2 hours or until chicken is tender and the sauce thickens. Taste and season with salt and pepper. Serve with parmesan polenta (see related recipe).