Slit the chicken horizontally, taking care not to cut through. Open it out, beat with a steak hammer to flatten evenly and marinate with salt, half the crushed black peppercorns, garlic and two tablespoon of oil.
Set aside for fifteen minutes. Meanwhile boil the potato wedges and broccoli separately in salted water and remove. Refresh the broccoli in cold water and drain. Preheat oven to 180ºC.
Dredge the chicken in refined flour, dip in egg and dredge again in refined flour. Heat remaining oil in a non stick pan or a skillet, place the chicken and cook on both the sides till golden brown. Drain and finish in the preheated oven at 180ºC for about five minutes or till done. Keep warm. To make the sauce sauté onions and garlic in the same pan till light brown. Add red capsicum and sauté for two minutes.
Add stock and bring to a boil. Mix cornflour in one fourth cup of water and add. Add salt and the remaining crushed black peppercorns. Cook till the sauce reaches the desired consistency. Heat butter in a pan and toss the potatoes and broccoli with parsley. Place the potatoes and broccoli in the centre of a serving plate. Place the chicken on top of it.
Drizzle half the sauce over the chicken and half around the plate, garnish with a sprig of parsley and serve immediately.