A rich one-pan chicken dish with cherry tomatoes, olives, capers, and chickpeas, hearty, flavourful, and perfect for sharing.

Serves 4

• 4 tablespoons extra-virgin olive oil
• 8 chicken thighs, dredged in flour 
• 2 golden shallots, thinly sliced 
• 1 garlic clove, finely chopped 
• 150ml dry white wine 
• 600g cherry tomatoes 
• 40g (1/4 cup) pitted black olives 
• 40g (1/4 cup) capers, in vinegar or salt, well washed
• 1 can of chickpeas, well rinsed and drained 
• 1–2 flat-leaf parsley sprigs 
• Basil leaves 
• Salt flakes
• Freshly ground black pepper  

1. Heat half of the oil in a large heavy-based saucepan over medium–high heat.
2. Add the chicken and brown on both sides for 3–4 minutes.
3. Transfer the chicken to a bowl and set aside.
4. Add the remaining oil to the pan, reduce the heat to medium and add the shallot and cook for 1–2 minutes or until softened.
5. Add the garlic and stir for 30 seconds or until fragrant, then add cherry tomatoes, the chicken and deglaze with the wine, scraping up any bits caught on the base.
6. Allow it to bubble away for 1–2 minutes to cook out the alcohol.
7. Add 200 ml water, chickpeas, olives, capers. Don’t add any seasoning as the olives and capers are quite salty.
8. Reduce the heat to low, cover and cook for 20 minutes or until the chicken is just cooked through.
9. Remove the lid, increase the heat to medium and simmer for 5 minutes or until the sauce is thickened.
10. Taste for seasoning and adjust with salt and pepper.
11. Top with the basil leaves and serve