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This recipe was uploaded by danthemackem
Add the onion wedges and potatoes to the frying pan and fry for 5-6 minutes until the onions are beginning to soften and the potatoes have taken on some colour. Add the garlic and oregano and fry for a minute or two before tipping the mixture over the chicken.
Mix the tomatoes, stock and chilli flakes in the pan, season well and warm through. Add the torn basil leaves and pour around the chicken thighs and vegetables. Cover the dish with foil and bake for half an hour. Remove the foil, scatter over the black olives and bake for another 15 minutes or until the chicken is cooked through.
Serve with crusty bread to mop up the sauce.