Heat the oil in a heavy-based pan over a medium heat. Sprinkle salt and pepper over the chicken pieces, then put them into the hot pan and cook for 8 minutes, turning them until they are nicely browned on all sides. Remove the pan from the heat and transfer chicken to a bowl, leaving the oil in the pan.
Return pan to the heat, add the onions and capsicums, and cook until soft. Stir in the garlic, add the chicken stock, and use a spoon to scrape any brown bits off the bottom of the pan – these will add to the flavour. Add the tomatoes, wine and cognac, stir, then add the chicken pieces. Season and bring to the boil.
Reduce heat to low–medium, then loosely cover and simmer for 40 minutes or until the chicken is cooked through and tender. Serve with steamed wild rice.
As seen in Feast magazine, Issue 10, pg97.
Photography by David Loftus.