3 tablespoons olive oil
500g boneless skinless chicken thighs, chopped into 1-inch cubes
1 small onion, finely chopped (about 1 cup)
100g black olives, rinsed, pitted, and sliced
100g green olives, rinsed, pitted, and sliced
50-100g capers, rinsed (depends on how much you like capers)
1 can whole peeled tomatoes, roughly broken up with a fork
15ml red wine
2 bay leaves
Splash Worcestershire sauce
handful fresh basil
Salt and pepper
Small handful parsley, chopped
Cooked rice for serving (optional)
Preheat oven to 170C/gas 3. Heat olive oil over medium heat in a large casserole pot (that has a lid) until good and hot. Add chicken and cook without moving until well browned on one side, about 4 minutes. Turn over and continue cooking until lightly browned on remaining sides, about 3-4 minutes longer. Transfer to a plate.
Add onion to pot and cook whilst stirring, until lightly browned. Add black olives, green olives, and capers, and cook for another couple of minutes, stirring constantly. Add tomatoes, red wine, bay leaves and Worcestershire sauce. Season well. Return chicken to pot and bring to a simmer.
Cover pot and transfer to oven. Cook until chicken is completely tender, about 2 hours. Remove lid and continue cooking for about 15 minutes to lightly reduce cooking liquid. Discard bay leaves. Taste and adjust seasoning as necessary. Stir in chopped parsley and the basil leaves, reserving some for garnish. Serve with rice or freshly made chunks of bread to mop up the sauce.