Ingredients

• 3 tbsp olive oil
• 2 boneless chicken thighs
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• ½ onion
• finely chopped
• 1 clove garlic
• crushed
• 1 tbsp olive oil
• ½ courgette
• chopped
• ½ aubergine
• chopped
• 1 vine tomato
• de-seeded and chopped
• 1 tbsp tomato purée
• 50ml/2fl oz hot water
• 25g/1oz pitted black olives
• chopped
• 6 fresh basil leaves
• torn
• 200ml/7fl oz red wine
• ½ chicken stock cube
• 50ml/2fl oz hot water
• 25g/1oz pitted black olives
• halved

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the chicken
• lightly oil the chicken thighs with one tablespoon of the oil
• then roll in the chopped herbs to coat. Season well with salt and freshly ground black pepper.
• Heat the remaining oil in an ovenproof frying pan and place the chicken in skin-side down. Press down on the chicken with a spatula and fry for 4-5 minutes
• or until the skin is crisp. Turn over and fry for another 3-4 minutes
• then transfer to the oven to roast for 8-10 minutes
• or until the chicken is cooked through. The juices should run clear when the chicken is pierced at its thickest point.
• For the ratatouille
• in a another pan gently fry the onion and garlic in the oil over a medium heat until softened
• about 3-4 minutes. Add the courgette and aubergine and fry until they start to take on some colour
• about five minutes. Stir in the chopped tomato
• tomato purée
• water and olives. Reduce the heat and simmer for 2-3 minutes before stirring through the fresh basil.
• For the olive and red wine sauce
• bring the wine in a pan to the boil and crumble in the stock cube
• stirring until the cube has dissolved. Add the hot water
• then reduce the heat and simmer for 4-5 minutes before stirring in the olives.
• To serve
• place the chicken thighs on a serving plate and spoon the ratatouille on the side. Drizzle the olive red wine sauce around the edge of the plate and serve.