Chicken And Olive Bake

4 chicken pieces
5 tablespoons cider vinegar
4 tomatoes, skinned and chopped
2 greets peppers, cored, deseeded and chopped
2 onions, peeled and chopped
1 small clove garlic, peeled and crushed
1 teaspoon chopped marjoram
salt
freshly ground black pepper
1 tablespoon olive oil
2 tablespoons tomato purée
75 g/3 oz stuffed olives
chopped thyme, to garnish

Put the chicken in a shallow dish. Mix together the vinegar, tomatoes, peppers, onions, garlic, marjoram and salt and pepper to taste. Pour over the chicken. Leave to marinate for 2 hours, turning the chicken once.

Heat the oil in a deep frying pan. Drai » the chicken, reserving the marinade. Add the chicken to the pan and fry until browned on all sides. Stir in the reserved marinade with the tomato purée and the olives. Cover and simmer over low heat fur 1 hour. Taste and adjust the seasoning, sprinkle with thyme and serve hot.

SERVES 4