1 bottle of Mutti Passata (700g)
4 chicken Marylands (skin on)
1 soft chorizo sausage (200g), taken out of its casing and chopped into small pieces
1 celery stick, finely chopped
1 small brown onion, finely chopped
1/4 red capsicum, in one piece
1 tin of chickpeas (400g), rinsed
3 tablespoons extra-virgin olive oil
Dry white wine (200ml)
Salt and pepper for seasoning
Chicken stock (500ml)
Celery leaves to garnish
Heat up 2 tablespoons of oil in a large, non-stick frying pan.
Add the chicken and brown on both sides for 10 minutes, take the chicken out of the pan and drain the excess fat.Add 1 tablespoon of olive oil, celery, onion and capsicum. Fry over medium heat for a few minutes, then add the chorizo and cook for 1-2 minutes.
Add the chicken back to the pan, deglaze with the wine and cook out the alcohol for 2 minutes. Add the chickpeas, rosemary, Mutti Passata and stock, and season well.
Bring to a simmer, turn the heat to low and cook, lid on, for 40 minutes. Take the chicken out of the pan and set aside. Turn up the heat under the sauce and cook for a further 10 minutes to reduce by a third. Discard the capsicum and rosemary as their job is done, return chicken to the sauce, heat through and serve with freshly ground black pepper and baby celery leaves on top.