Step 1

Preheat grill on high. Place combined capsicum, skin-side up, under grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag. Set aside for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into thick strips.

Step 2

Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a large baking dish. Repeat with the remaining chicken.

Step 3

Add the onion to the pan and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook for 2 minutes or until aromatic. Add the wine and cook for 2 minutes or until reduced by half. Add the capsicum, passata, stock and thyme. Season with salt and pepper.

Step 4

Pour the sauce over the chicken. Bake for 45 minutes or until chicken is cooked through. Stir in olives. Serve with mixed salad leaves.