Butcher the chicken into 10 pieces, 2 drums, 2 thighs, 2 breasts tips 2 breasts centre and 2 top breast and wing. Alternatively ask your butcher to cut it for you or use 10 chicken thighs.
2 Pour the oil into a large, deep cast iron pan (skillet) and place on the heat.
3 Carefully place the chicken pieces in the pan (skillet) skin side down. Cook until golden brown, then turn around and sear the other side. It should take 3 minutes for each side.
4 Using tongs, remove the chicken and place aside. Place the diced carrots, celery, onions, and bay leaves in the pan (skillet), cook down for a couple of minutes before adding the quartered mushrooms and the peppers strips.
5 Season slightly and cook until the mushrooms are softened, then add the tomato paste, the red wine, the tomato sauce and about 250 ml of water. Steer well, add the olives and bring to the boil.
6 Lower the heat to a minimum, carefully place the chicken one piece at the time, pushing it down in the sauce, then cover with a lid and slowly cook for about 45 minutes. Adjust the seasoning halfway thought.
7 Before serving, sprinkle the chopped garlic, rosemary, and thyme on top.