Chicken cacciatore & roast potatoes

Put the potatoes in a pan of cold salted water and bring to the boil. Cook for 10-12 mins until tender, then drain and set aside in a colander to steam-dry.

Heat a casserole dish or large frying pan over a medium-high heat and drizzle in half the oil. Season the chicken thighs all over and add to the pan. Cook for 5 mins, until golden, then flip and cook until the other side is golden. Remove to a plate and set aside. Reduce the heat to medium, stir in the onions, celery and carrots and cook for 6-8 mins, until beginning to soften.

Meanwhile, heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a baking tray and drizzle over the remaining oil. Season well and toss to combine. Roast for 40-45 mins, until golden and crisp all over, shuffling the potatoes in the tray occasionally.

Add the peppers and garlic to the pan containing the onions, celery and carrots, and cook for 1-2 mins, then stir in the tomato purée and cook for a further minute. Increase the heat and pour in the wine. Let it bubble away for 2 min, then mix in the chopped tomatoes and stock cube. Return the chicken thighs to the pan along with the dried oregano, rosemary and thyme. Cover with a lid and bake for 45-50 mins. Remove the lid, stir in the olives and bake for a further 20 mins, until the sauce is reduced and the chicken is cooked through and tender. Serve with the parsley sprinkled over the top and the potatoes on the side.