3 tbs olive oil
1.1kg free-range chicken thighs
2 tbs butter
1 onion, roughly chopped
6 cloves garlic, crushed
1 sprig thyme
3 bay leaves
2 tsp dried chilli flakes
2 tsp dried oregano
2 red peppers, roughly chopped
2 carrots, peeled and roughly chopped
4 black mushrooms, roughly chopped
70g pitted black olives
2 tbs tomato paste
½ cup red wine
2 x 400g tins diced tomatoes
2 cups chicken stock
Sea salt and freshly ground black pepper, to taste
4 roma tomatoes, halved
Method
Heat the olive oil in a large ovenproof pan, then pan-fry the chicken, skin-side down, until caramelised.
Add the butter, melt and baste the chicken. Remove the chicken from the pan and set aside.
In the same pan, sweat the onion, garlic, thyme,…
