Italian Chicken Stew Recipe | woman&home Magazine

Ingredients

• 6 skin-on, bone-in free-range chicken thighs
• 300ml red wine
• ½ bunch each thyme, oregano and rosemary
• 8 bay leaves
• 8 garlic cloves, finely sliced
• 2tbsp flour
• 2tbsp olive oil
• 1 large onion, finely sliced
• 6 anchovy fillets
• 2 x 400g cans plum tomatoes
• 200g fresh tomatoes, diced
• 2tbsp sun-dried tomato paste
• 200g mixed olives