Cut the potatoes in half and place into 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, skin side down. Cook for 5-8 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.

Meanwhile, 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 olives, dried oregano and rosemary springs. Bring to a boil, season well and place the casserole pan into the oven to join the potatoes. Cook for 35-40 minutes 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.