Chop 1 large chicken into 8 pieces and toss with 2 tbsp seasoned plain flour, then cook skin side down for 4-5 minutes until skin is golden. Turn and cook for further 3-4 minutes. Remove from pan.
Add 70g smoked streaky bacon (cut into cubes) and cook 2-3mins. Stir in 3 garlic cloves, 1 red onion (cut into wedges), 2 each of red and yellow peppers (cut into strips) and remaining seasoned flour. Toss together and cook 5 minutes.
Pour 300ml red wine and simmer rapidly for a few minutes.
Turn heat down and return chicken and juices to the pan. Add leaves of 1 fresh rosemary sprig, and leaves of 1 fresh thyme sprig and season. Cover and simmer 30mins until chicken is cooked.
Stir in 100g mixed black and green olives and a large bunch of flat parsley and simmer 2 mins.
Serve with sauteed rosemary potatoes.
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