8 pieces skinless chicken (like thigh cutlets or lovely legs)
400g button mushrooms, trimmed
1 brown onion, finely chopped
3 rindless bacon rashers, trimmed, chopped
2 garlic cloves, crushed
1/2 cup white wine
500ml tomato passata
2/3 cup kalamata olives
2 tbs capers, drained
1/4 cup chopped flat-leaf parsley
Crusty bread or cooked pasta to serve
1Preheat oven 180°C (fan forced). Heat a deep, large heatproof casserole dish over high heat until hot. Add 2 tsp oil and half the chicken. Cook for 3 minutes each side or until golden. Transfer to a plate. Repeat with oil and remaining chicken.
2Add half the remaining oil and mushrooms to the pan. Cook, stirring occasionally for 3-5 minutes or until golden. Transfer to a plate. Add the remaining oil, onion and bacon to the hot pan. Cook, stirring often, for 5 minutes or until onion softens. Add garlic and cook a further minute. Add wine and bring to the boil.
3Return chicken and mushrooms to the pan. Pour over tomato passata and shake the pan to allow sauce to run to the bottom.
4Cover with lid, transfer to oven and bake 35-40 minutes until chicken is cooked through. Stir through the olives, capers and parsley, and serve with crusty bread or pasta.