|4||chicken breasts (bone-in, skin-on)|
|2||bell peppers (red, green)|
|2 tbsp||olive oil|
|2 tbsp||tomato paste|
|150 g||Kalamata olives|
|200 ml||red wine|
|300 g||canned tomatoes|
|bread for serving|
Pre-heat oven to 180°C/350°F. Finely chop onion and garlic. Transfer to a bowl and set aside. Thinly slice red and green bell peppers, mushrooms and celery. Add to bowl. Remove thyme and rosemary leaves from stems, add sage and finely chop herbs together and set aside.
Heat oil in an ovenproof pan over medium-high heat and add chicken breasts skin side down. Add salt and pepper to taste and sear from both sides. Remove chicken from pan and set them aside. Add onion, garlic, and vegetables and sauté for approx. 3 min.
Add bay leaves and tomato paste and stir to combine. Add olives, then deglaze the pan with red wine. Add the canned tomatoes, then fill the tomato can about halfway with water and add to the pan. Add herbs. Nestle chicken back into the pan, covering with sauce. Season with salt and pepper.