Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.

Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.

Cook for 4 – 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.

Remove chicken onto a plate, discard fat (don’t scrape the pan) then return to the stove.

Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.

Once most of the wine is evaporated and it doesn’t smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it’s bubbling energetically but not rapidly (and not slowly).

After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.

Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.

Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).