Step 1

Trim fat from chicken thighs. Season well with salt and pepper, then lightly dust with flour. Heat half the oil in a large lidded casserole dish over medium heat. Brown chicken well, then remove and set aside.

Step 2

Add remaining oil and cook onion, celery, carrots and garlic for 5 minutes until starting to soften.

Step 3

Add mushrooms and cook for a further 2 minutes. Pour in white wine and allow to bubble up and reduce for 1 minute. Add tomatoes, pasta and herbs. Bring to the boil, then stir through sugar and balsamic. Season well with salt and pepper. Return chicken to the pan with the olives. Cover with lid, reduce heat and simmer for 30 minutes. Remove lid and check for seasoning. If sauce is a little thin, remove chicken to a plate, then increase the heat and allow sauce to simmer, uncovered, for 5-10 minutes until rich and thick. Return chicken to sauce just prior to serving.