Spicy chicken and tomato stew

1 Heat oil in a large flameproof casserole dish with fitted lid over medium-high heat. Add drumsticks and cook, turning, for 3–4 minutes or until browned all over. Remove chicken from pan and set aside.

2 Add brown onion, garlic, chilli, rosemary and anchovies, if using, and cook, stirring, for 2–3 minutes or until onion has softened. Add passata, bay leaves, half the balsamic and 1½ cups water, stirring to combine. Bring mixture to the boil. Return chicken to pan, cover and simmer for 2 hours or until chicken starts to fall off the bone and sauce thickens slightly. Add olives, stirring to combine.

3 Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions. Add broccolini to pan for last 2 minutes of cooking time. Remove broccolini, immerse in cold water, then drain well. Drain pasta and set aside.

4 Transfer broccolini to a large salad bowl. Add rocket, fennel and red onion, then drizzle with remaining balsamic and gently toss to combine.

5 Divide pasta among four serving bowls. Top with spicy chicken and tomato stew, garnish with fresh parsley and serve with broccolini salad on the side.