Ingredients:

1.5 kg chicken breasts or thighs, cut into large chunks

60 ml olive oil (for browning the chicken)

3 medium onions (approx. 400 g), diced

6 garlic cloves, minced

800 g fresh tomatoes, peeled and chopped (or use canned tomatoes)

500 g button mushrooms, sliced

300 ml dry white wine

500 ml chicken stock

4 tbsp tomato paste

3 bay leaves

2 tsp dried thyme

2 tsp dried oregano

Salt and pepper, to taste

50 g black or green olives, pitted

3 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Brown the chicken: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides (about 6-8 minutes). Remove and set aside.

2. Cook the aromatics: In the same skillet, add onions and garlic. Sauté for 3-4 minutes until soft and fragrant.

3. Add the mushrooms: Stir in the mushrooms and cook for 5-7 minutes, until they start to brown.

4. Combine the ingredients: Add the chopped tomatoes, tomato paste, white wine, chicken stock, bay leaves, thyme, oregano, salt, and pepper. Bring to a simmer.

5. Simmer the chicken: Return the browned chicken to the skillet. Cover and let it simmer on low heat for 30-40 minutes until the chicken is cooked through.

6. Add olives: In the last 10 minutes of cooking, stir in the olives.

7. Garnish and serve: Remove the bay leaves and sprinkle the dish with chopped parsley before serving.

This recipe can be served with rice, crusty bread, or potatoes. Enjoy!