Step 1

Season - Spread the chicken out on a tray. Sprinkle both sides with the salt and pepper.

Step 2

Brown skin - Heat the oil over high heat in a large, deep, heavy based pan, preferably one with a lid (Note 4). Place the chicken thighs in the pan, skin side down, and cook until the skin is golden brown, around 6 minutes. Turn and cook the flesh side for just 1 minute, then remove the chicken onto the same tray. Then add the drumsticks and brown each side as best you can, about 1 1/2 minutes on each side (the shape makes it awkward). Remove onto the tray.

Step 3

Onion - Pour off and discard all but about 2 tablespoons of fat. Turn the heat down to medium and let the pan cool slightly. Add the onion, rosemary leaves, bay leaves and dried oregano. Cook for 3 minutes until the onion is starting to soften.

Step 4

Garlic and anchovies - Clear a space in the middle of the pan. Add the anchovies and garlic, cooking, mashing up the anchovies, until the garlic is light golden, then stir it into the onion.

Step 5

Vegetables & tomato paste - Turn the heat back up to high. Add the mushroom and capsicum. Stir until softened - about 5 minutes (the mushrooms will go watery then the water will evaporate). Add the tomato paste and cook for 2 minutes to cook out the sour flavour - do not shortcut this.

Step 6

Sauce - Add the wine. Stir, bring to simmer then allow to reduce by around 75%. Add the stock, canned tomato, salt and pepper. Stir, bring to a simmer.

Step 7

Simmer - Then carefully place the chicken into the sauce (skin side up) and pour any juices on the tray in as well. When the liquid returns to a simmer, cover, reduce the heat to medium then simmer energetically for 20 minutes. Remove lid, add olives, simmer for a further 10 minutes (no lid). This will reduce and thicken the sauce.

Step 8

Serve - Serve the chicken with plenty of sauce over mashed potato or polenta, sprinkled with parsley if desired.