4 Serves

Ingredients:

• 4 bone-in chicken thighs (about 1 kg)

• 1/2 tsp cooking salt

• 1/4 tsp black pepper

• 1 tbsp olive oil

• 1 onion, halved and finely sliced

• 2 rosemary sprigs (about 15 cm long)

• 2 bay leaves (preferably fresh)

• 3 garlic cloves, finely minced

• 3 anchovy fillets (optional)

• 250g mushrooms, sliced

• 2 red capsicums, sliced 8 mm thick

• 1/3 cup tomato paste

• 3/4 cup pinot noir or other dry red wine

• 2 cups low sodium chicken stock

• 400g tin crushed tomatoes

• 16 whole kalamata olives, pitted and drained

• 1/4 tsp cooking salt

• 1/4 tsp black pepper

• 1 tsp dried oregano

Method:

1. Season the chicken thighs with 1/2 tsp salt and 1/4 tsp pepper.

2. In a large pan, heat the olive oil over medium heat.

3. Brown the chicken on all sides, then remove from the pan and set aside.

4. In the same pan, add the sliced onions, rosemary, bay leaves, garlic, and anchovies (if using). Cook until softened.

5. Add mushrooms and capsicums, cooking until they start to soften.

6. Stir in tomato paste, then add wine, chicken stock, and crushed tomatoes.

7. Return the chicken to the pan, add olives, remaining salt, pepper, and oregano. Stir to combine.

8. Simmer for about 45 minutes or until the chicken is cooked through and tender.

9. Serve hot, optionally with mashed potatoes or pasta.