Ingredients
Gremolata and parmesan topping
Method
1.Preheat oven to 200°C/400°F.
2.Coat chicken in flour; shake off excess. Heat oil in large deep flameproof casserole dish; cook chicken, in batches, until browned. Remove from dish.
3.Cook onion, garlic and capsicum in same dish, stirring, until onion softens. Add wine; simmer, uncovered, until liquid is reduced by half. Stir in undrained tomatoes, stock, paste and sugar.
4.Return chicken to dish; bring to the boil. Cover; bake 45 minutes. Uncover; bake about 45 minutes or until chicken is tender and sauce has thickened. Skim fat from surface; stir in olives. Season to taste.
5.Meanwhile, mix together the gremolata and parmesan topping ingredients. Sprinkle over dish just before serving. gremolata and parmesan topping Combine ingredients in small bowl.