2 tbsp olive oil
8 boneless, skinless chicken thighs
1 onion, chopped
2 garlic cloves, crushed
leaves from 2 fresh thyme sprigs
150ml/¼ pint/scant ⅔ cup white wine
1 x 400g/14oz can chopped tomatoes
12 pitted black olives
2 tbsp chopped fresh parsley
salt and ground black pepper
1 Heat the oil in a flameproof casserole over a high heat. Add the chicken and brown all over. Reduce the heat and add the onion, garlic, thyme and wine. Stir for 1 minute, then add the tomatoes and season with salt and pepper.
2 Bring to the boil, then reduce the heat, cover the casserole and simmer for 20 minutes or until the chicken is tender.
3 Remove the chicken and keep warm. Let the sauce bubble away for 5 minutes until reduced. Add the olives and parsley, stir well and cook for 3 minutes.
4 Serve the chicken in the sauce with rice and peas.