Heat half of the oil in a flameproof casserole dish and brown the chicken pieces on all sides. Remove the chicken and set aside.

Meanwhile, to make the sauce, heat the oil in a pan over a medium heat and fry the onion for 2-3 minutes or until translucent. Add the garlic and fry for one minute. Stir in the diced tomatoes, parsley, oregano, bay leaf, tomato paste, sugar and salt and pepper. Bring sauce to a boil, then simmer, uncovered, for 15-20 minutes or until the sauce has reduced by half. Taste the sauce, and adjust the seasoning if necessary. Discard the bay leaf just before serving.

Add the remaining oil to the casserole and fry the garlic and onion until softened. Then stir in the bell peppers, olives, and tomato sauce.

Return the chicken to the casserole with the stock and marjoram. Cover the casserole and simmer for 45 minutes or until the chicken is tender. Season with salt and pepper and serve with crusty bread.

COOK'S TIP: This classic Roman dish makes an ideal light meal. It is equally good cold and could be taken on a picnic. Serve with bread to mop up the juices