My version of Basque Chicken

I've been asked for the recipe so here goes:-

Ingredients

8 chicken pieces skinned. I leave them on the bone but that's optional
2 Tbsps olive oil not Extra Virgin, or any cooking oil you prefer
2 banana shallots or 1 onion chopped
2 cloves of garlic chopped
4 peppers green and red, yellow whatever
1 chilli of choice
Sprig fresh thyme
1 Bayleaf
125ml dry white wine or Extra Dry Vermouth
3 generous Tbsps of tomato puree
1 tomato chopped, skin and deseed it if you like
50g Olives of choice Black or Green
375 ml chicken stock made from a cube. I like Knorr

Pre heat the oven to gas mark 4, 180C

Get a casserole that is large enough to hold the chicken pieces in one layer and heat the olive oil and fry the chicken pieces until golden. Remove them from the pan and set aside. Add the shallots, garlic, peppers to the pan  cover and fry on a very low heat, stirring occasionally for about 5 minutes until the vegetables have softened.

Add the thyme, bayleaf, and white wine or vermouth to the pan. Prick the chilli and throw that in as well. If you like chilli heat just chop the chilli instead. Bring to the boil and cook until the raw smell of alcohol has boiled off.

Add the tomato puree and chopped tomato to the pan. Pour in the stock and bring back to the boil.

Return the chicken pieces to the pan together with the olives. Push the chicken pieces down into the vegetables so they are just covered or at least coated with the sauce.

Cover with the lid and place in the preheated oven for about an hour until the chicken is cooked. If you pierce the thickest part of the meat the juices should run clear.

I serve this with brown rice. Enjoy