Method
Step 1
Pat the chicken thighs dry with kitchen paper and season them with the salt and black pepper.
Step 2
Heat the olive oil in a large casserole dish or deep frying pan over medium-high heat.
Step 3
Add the chicken thighs skin-side down and cook for 4 to 5 minutes until golden brown. Turn and cook for a further 3 minutes.
Step 4
Remove the chicken from the pan and set aside.
Step 5
Add the sliced onion and peppers to the same pan. Cook for 5 minutes, stirring occasionally, until softened.
Step 6
Add the minced garlic and cook for 1 minute until fragrant.
Step 7
Stir in the tomato purée and cook for 1 minute.
Step 8
Pour in the red wine and simmer for 2 to 3 minutes to reduce slightly.
Step 9
Add the chopped tomatoes, chicken stock, oregano, basil, and rosemary. Stir well to combine.
Step 10
Return the chicken to the pan, nestling it into the sauce.
Step 11
Add the black olives and bring the mixture to a gentle simmer.
Step 12
Cover and cook on low heat for 35 to 40 minutes, until the chicken is fully cooked and tender.
Step 13
Remove the lid and simmer for a further 5 minutes if the sauce needs thickening.
Step 14
Sprinkle with the chopped parsley before serving.
Step 15
Serve hot with crusty bread, roasted potatoes, or pasta.
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
