Roman-Style Chicken Recipe by Stefano Manfredi

Ingredients

• 120 ml extra-virgin olive oil
• 4 chicken thighs (200gm each)
• 4 chicken drumsticks (120gm each)
• 50 gm (⅓ cup) plain flour
• 1 large red capsicum, seeds removed, cut into 1cm-thick slices
• 1 large yellow capsicum, seeds removed, cut into 1cm-thick slices
• 1 celery heart, thinly sliced
• 1 onion, cut into thin wedges
• 2 garlic cloves, crushed
• 300 ml dry white wine
• 250 gm cherry tomatoes, halved
• 200 ml tomato passata
• 1 fresh bay leaf
• 1/4 cup finely chopped flat-leaf parsley