Yields 6 portions

Serves 4 to 6

1 whole chicken, cut into 8 pieces

1 red bell pepper, sliced

1 green bell pepper, sliced

1 head garlic, peeled

2 medium Yukon gold potatoes

2 TBSP capers

1 small red onion, chopped

1/2 tsp. red chili flake

1 cup red wine

1/2 cup chicken stock

1 small can chopped tomatoes, drained and juice reserved

1 small can tomato paste

2 TBSP fresh oregano, chopped

2 TBSP fresh basil, chopped

Salt and pepper to taste

1 oz. extra virgin olive oil

Method

Preheat grill to 350°.

Place cut chicken into large bowl and season with 1oz olive oil, red chili flake and salt and pepper.

Place chicken skin side down on preheated grill and cook for 3-5 minutes.

When chicken is browned and releases from grill, turn over

Cook on this side for 3-5 minutes

Remove from grill and reserve.

Place a medium to large cast iron pan on grill and heat.

Add remaining olive oil to pan

Add peppers, garlic, onion and potatoes and sauté for 3-5 minutes until translucent. Add red wine and reduce by half. Add chicken stock, and both tomato products.

Add chicken back to pan and reduce heat to low so chicken is simmering. Cover with aluminum foil and simmer chicken for 20 minutes. Check chicken for doneness and cook longer if required.

Remove chicken from pan and allow sauce to thicken if needed. If sauce gets too thick, add some of the reserved tomato juice. Add capers and fresh herbs. Re-season sauce if necessary. Add chicken back to pan and coat with sauce.

Serve each person one to two pieces of chicken and vegetable garnish. Serve with small side salad tossed with balsamic vinaigrette.