Step 1

Preheat the oven to 400°F.

Step 2

Season chicken thighs with salt and pepper, then dredge them lightly in flour.

Step 3

Heat olive oil in a dutch oven or braiser over medium high heat. Place the chicken skin side down and cook undisturbed for 4-5 minutes, until golden brown. Flip and cook for another 2-3 minutes. Remove to a plate and set aside.

Step 4

Add more oil if needed. Stir in shallots, garlic and 1 Tbsp flour and sauté for a minute. Add half of the chopped rosemary and thyme. Give it a stir.

Step 5

Add in wine and chicken stock, scraping the brown bits on the bottom into the sauce.

Step 6

Place the chicken thighs back in the sauce along with olives, capers, cherry tomatoes and the rest of the chopped thyme and rosemary. Cover the pot with a lid and bake it in the preheated oven for about an hour.

Step 7

Garnish it with parsley and serve with fresh crusty bread.