Thanks to Maria from MCM team Friar's Foodies for this recipe.
480ml olive oil
12kg thigh fillets
2.4kg button mushrooms
12 brown onions
24 bacon rashers
24 teaspoons crushed garlic
4 cups white wine
12 tins crushed tomatoes, blended until smooth
1 kg kalamata olives, pipless
2 small bottles baby capers
Rice to serve
Heat a tablespoon of oil in the frypan over high heat. Add as many of the thighs at a time (as they fit) and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a large saucepan. Repeat with the remaining chicken, adding oil if needed.
Add some of remaining oil to the frypan over high heat. Add enough mushrooms to cover the base and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to the pot with the chicken. Repeat with the remaining mushrooms.
Heat the remaining oil over medium heat. Gradually add the chopped onion and bacon to the pan and cook, stirring occasionally, for 5 minutes or until the onion softens. Transfer to the pot with the chicken. Repeat with the remaining onions and bacon.
Add the crushed garlic to the frypan and cook, stirring for 1-2 minutes. Transfer to the pot with the chicken.
Pour the wine over the chicken and other ingredients into the large pot and bring to the boil.
Add the tinned tomatoes and stir to combine. Add salt and cracked pepper. Reduce heat to medium-low. Cook, covered, turning occasionally, for 20 minutes or until the chicken is cooked through and the sauce thickens slightly.
Add the olives and the capers. Stir to combine. Remove from heat. Serve with rice.