ZAR - Recipe for the weekend! Chicken with Capsicum, Fennel and Olives

This is a great dish to prepare in advance if you're having people over or to freeze some for a later date. Not difficult at all. Delicious served with some green veg and potatoes if you must. Capsicum are also called peppers in England!

Serves 4

4 chicken thigh fillets
2 chicken breasts, cut in half
2 red capsicums (peppers), seeded, cut into 1.5cm strips
1 red onion, finely sliced
4 cloves garlic, finely chopped
1 tsp fennel seeds
1/2 cup white wine
1 cup water
75g green olives

Heat 1 tbsp olive oil in a heavy based saucepan over a medium high heat and brown chicken pieces in 2 batches if you need to. Set to one side and turn the heat down to low. Cook the capsicum with 1 tsp salt with the lid on, stirring from time to time until softened. Add the onion and continue to cook, uncovered until the onion is soft. Add the garlic and fennel seeds and cook for another minute. Add the wine and bring to the boil. Add the chicken, water and olives. Cover and bring to a simmer and cook for 40 mins.