In an oven-proof pot or deep pan, drizzle in 1 tbsp rapeseed oil and fry 6 chicken thighs in batches, skin-side down for about 5 minutes to brown before flipping over for another 2 minutes.

Remove from the pan and add 1 large yellow onion, cut into thin wedges, frying for around 4-5 minutes, or until the onion has softened and started to turn brown at the edges. Add 2 garlic cloves, finely chopped, and stir for 30 seconds.

Add 80ml white wine, and stir for a minute before adding 200g roasted red or yellow peppers, 400g canned San Marzano or plum tomatoes, 124ml chicken stock, 3 sprigs each fresh thyme & rosemary, 1 tbsp fennel seeds, and 40g pitted provençal black olives. Stir to combine.

Place the chicken thighs on top of the sauce, and place in a 200c oven for 25-30 minutes. Run a knife through a chicken thigh to ensure no pink remains.

If the sauce is still quite liquid at this point, set aside the chicken pieces and reduce the sauce till thick and slightly caramelised.

Serves 3 – 6.