Compiled by Neil Roake Food styling Marina Walsh Photograph Martin Hahn Ingredients: 50ml olive oil 1.4kg chicken pieces 5 cloves garlic, roughly chopped 8 large sprigs of fresh thyme 2t smoked Spanish paprika 2 red bell peppers, seeded and each sliced into 8 pieces 720ml tomato passata (pulped tomato purée) 400g tinned plum tomatoes 400g tinned artichoke hearts, rinsed and quartered (optional) 2t salt 300g baby onions Directions: Gently heat the olive oil in a large pot. Add the chicken pieces and brown on all sides. Toss in the garlic and carefully turn the chicken pieces, ensuring the garlic does not burn. Add the remainder of the ingredients and cook over a medium heat for 30 minutes. Turn the heat down to low, put a lid on the pot and simmer for another 45 minutes. Remove the sprigs of thyme and adjust the seasoning to taste before serving. Serve with rice. Serves 8 Recommended beverage pairing: Monis Fino Sherry, served ice-cold This recipe is from the February 2011 House and Leisure Food issue.