The name may evoke the image of a toga-clad chicken, staggering along the kitchen bench gasping 'Et tu, Brute?' but this is just my version of Jill Dupleix's "screamingly simple stew" from her sublime Old Food. The quantities below serve 4, but it freezes so well it is worth making a big batch.
(If you prefer the toga option, I won't judge you...)
Around 700g chicken thighs, chopped into large chunks
1-2 slices of bacon, diced
1/2 cup of red wine
4-6 medium tomatoes, chopped
2 large red capsicums, cut into thick strips
Dried or fresh thyme
Salt and pepper
Fresh parsley, chopped
Heat oil in a large heavy-bottomed pot and brown chicken pieces.
Add bacon and cook for a few minutes.
Add wine and let it bubble for a few more mi...