Heat 2 tbsp oil on a low to medium heat in a casserole dish and fry the chicken until browned, does not need to be cooked through. Remove from the pan and set aside.
Add the remaining oil, onions and peppers and fry for a few mins until they begin to soften, then add the mushrooms and fry for another few mins. If you think you need more oil you can add a drizzle or a few tablespoons of water.
Add the garlic and chilli and fry for another minute, then add the wine and allow to reduce by halve.
Return the chicken to the pan, and add the stock, tinned tomatoes, bay leaves and Italian seasoning. Season and simmer for around 15mins.
Add the olives and simmer for a further 10mins, or until the chicken is cooked through.
Serve with some garlic roasted new potatoes and tenderstem. Alternatively, rice and pasta also goes very well.
