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Preheat oven to 150°C. Heat a large flameproof roasting pan over high heat. Add half the chicken. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to a heatproof bowl. Repeat with remaining chicken.
Add the onion to the pan and cook, stirring, for 5 mins or until the onion softens. Add the garlic and paprika and cook for 1 min or until aromatic. Return the chicken to the pan with tomatoes, eggplant, capsicum, olives, cream, stock and oregano. Bring to a simmer. Remove from heat.
Cover and bake, stirring occasionally, for 1 1/4 hours or until the chicken is very tender and the sauce thickens slightly. Season to serve.