In hot oil, cook the chicken until it becomes golden in colour. When cooked place on an absorbent paper towel.
Using the same oil, cook the onion and capsicum until they soften.
Add tomatoes, plum powidl, wine, hot pepper, Vegeta Chicken Stock Powder and braise shortly.
Add the chicken and chick peas, continue to braise until the chicken pieces soften. Add little water from time to time, when necessary. Cook for about 15 minutes.
Place the chicken and vegetables in an oven proof pan, cover with slices of sausages and cook in the preheated oven at 220°C for about 10 minutes.
Serve with salad of your choice.