Ingredients:
4 bone‑in chicken thighs
4 chicken drumsticks
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 onion, sliced
2 bay leaves
2 rosemary sprigs (or 1 tsp dried)
3 garlic cloves, minced
250 g mushrooms, sliced
2 red bell peppers, sliced
1/3 cup tomato paste
3/4 cup red wine (or extra chicken stock)
2 cups chicken stock
400 g crushed tomato
1 tsp dried oregano
16 pitted whole Kalamata olives
Chopped parsley (optional, for serving)
Instructions:
Sprinkle chicken pieces with salt and pepper.
Heat olive oil in a large pot over high heat. Brown chicken thighs skin‑side down until golden, then turn for a short sear; remove and set aside.
Brown drumsticks as best you can and set aside.
Reduce heat to medium; add onion, bay leaves and rosemary and cook until softened.
Add garlic and cook briefly until fragrant.
Add mushrooms and bell peppers; cook until softened.
Stir in tomato paste and cook 1–2 minutes to deepen flavour.
Pour in wine and reduce by about three‑quarters.
Add chicken stock, crushed tomato, oregano, salt and pepper; stir to combine.
Return chicken to the pot, skin‑side up; simmer gently with the lid on for 20 minutes.
Remove lid, add olives and simmer another 10 minutes until sauce thickens.
Serve hot with mashed potatoes, polenta, rice or crusty bread and sprinkle with parsley.
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6