Ingredients

• 4 large chicken thighs bone-in, skin-on
• 1 teaspoon Fairway Assured salt divided
• ½ teaspoon Fairway Assured ground black pepper divided
• ½ cup all-purpose flour
• 2 tablespoons Fairway Assured rapeseed oil
• 1 yellow onion diced
• 6 large pinches of Fairway Assured garlic granules
• 140g Fairway Assured carrot sliced  
• 140g mushrooms sliced
• 1 sliced yellow bell pepper
• 1 teaspoon dried Fairway Assured oregano
• 1/2teaspoon Fairway Assured dried basil
• 1 teaspoon Fairway Assured dried thyme
• 800g diced tomatoes
• 3 tablespoons tomato puree
• 120ml dry red wine
• ½ cup pitted black olives 
• A few small fresh basil leaves to serve

Method

1. Season chicken with salt and pepper, dredge in flour shake off any excess.
2. In a heavy-bottomed frying pan, heat rapeseed oil on medium heat and brown the chicken, start skin side down. When the chicken is golden, remove from the pan and set aside.
3. Saute the onion, add the carrot and mushrooms, and cook together until the onion is soft and translucent (3-4 minutes). Then add the peppers, garlic, and herbs and cook for further 3 minutes.
4. Add the red wine, and deglaze the pan by scraping off any bits stuck to the bottom of the pan. Allow the wine to reduce (about 2 minutes), then add the tomato puree and diced tomatoes add the olives, then season with salt and pepper.
5. Return the chicken to the pan, cover with a lid, and reduce the heat to low. Cook for 50 minutes while stirring every 15 minutes, or until the chicken is cooked .
6. Have a taste and adjust seasonings if required and sprinkle a few of the small fresh basil leaves.
7. Serve hot with bread, pasta or rice.