Ingredients
Method 3 tbsp olive oil
1.1kg free-range chicken thighs
2 tbsp 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 tbsp 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
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, bay…
