INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 220C. Put the chicken pieces on a rack in a
roasting pan and bake for 50 minutes.
Pour the oil into a large saucepan over medium/high heat and fry the
onions and garlic until translucent - about 4 minutes. Stir in the
tomato paste until completely incorporated, turn up the heat a notch,
allowing the natural sugars in the tomato paste to go light brown and
caramelise - about 10 minutes.
Pour in the stock, artichokes, 1 cup of the wine, 1tbsp of the
oregano, half of the black pepper and the salt, cover and simmer for
8 minutes.
While everything else is cooking, cook the pasta according to package
directions until just tender - about 9 minutes. Add the cooked pasta
and olives to the sauce and heat through.
Remove the chicken from the oven and transfer to a flat surface. Pour
off the excess fat from the pan, put on the stovetop, add the
remaining wine and scrape up the residues. Pour into a fat strainer
jug. Allow the fat to rise to the top and pour the rest of the liquid
into the sauce.
Remove the skin from the cooked chicken, using a bowl of ice water to
cool down your fingers. It's about 3 seconds between dips for normal,
4 seconds for macho and 5 seconds for super macho. I must say that
tongs don't do a good job, get in and let your fingers do the
working. Separate into major meat pieces according to muscle lines
and add to the sauce. Stir in the remaining oregano and pepper.
To serve, spoon into individual bowls and garnish with parsley.
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