To make this delicious blend of Mediterranean flavours we first brown our chicken thighs in olive oil then sauté onions and garlic until golden. To this we add white wine, tomato, grilled capsicum & zucchini, pitted black olives, anchovies, parsley, bay leaf, thyme, salt & pepper. Then cook in the oven until the flavours meld and the sauce thickens.
To cook; warm gently in a pan, scatter with parsley and serve with a green salad and small waxy potatoes.
Gluten/Dairy free. Leftovers can be shredded for a lovely pasta sauce.