Chicken Provençal (Tomato, Olive and White Wine Stew)

• 2 tbsp Extra virgin olive oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 medium Red pepper
• 2 medium Courgette
• 4 cloves Garlic
• 6 sprigs Fresh thyme
• 200 ml Dry White Wine
• 800 g Canned chopped tomatoes
• 120 g Black Kalamata pitted olives
• 15 g Fresh basil

1. Pat the chicken thighs dry, then season all over with the fine sea salt and black pepper. Cut the red pepper into strips and the courgette into thick half-moons. Peel and finely slice the garlic.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the chicken, skin-side down first, for 5 to 7 minutes per side until deeply golden; work in batches if needed. Transfer to a plate.
3. Lower the heat to medium and add the red pepper and courgette to the pan. Cook for 6 to 8 minutes, stirring, until starting to soften and pick up colour. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the dry white wine and scrape up any browned bits from the base of the pan. Simmer for 2 to 3 minutes to reduce slightly. Add the canned chopped tomatoes and the fresh thyme sprigs.
5. Nestle the chicken back into the sauce, skin-side up, along with any resting juices. Bring to a gentle simmer, then cover and cook over low heat for 20 minutes. Uncover and simmer for 10 to 12 minutes more, until the chicken is cooked through and the sauce is slightly thickened.
6. Stir in the black Kalamata pitted olives and cook for 2 minutes to warm through. Remove and discard the thyme sprigs. Take off the heat, tear over the fresh basil, and serve straight from the pan.

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