Heat the oven to 220C/200C fan/gas 7. Season the skin-on chicken thighs with salt and pepper. Place a large casserole pan or wide-based, ovenproof pan onto a high heat and add the oil. Once hot, lay in the chicken, skin side down. Cook until the skin is golden, this will take about 8-10 minutes, before turning over and cooking for a further 5 minutes. The chicken does not need to be cooked through at this stage. Remove from the pan, onto a plate and set aside.

In the same hot pan, add the sliced onion and the sliced garlic. Lower the heat and gently fry for 5-8 minutes until the onion is tender. Now add all of the dried Italian herbs followed by the Arborio rice. Coat the rice well in all the juices.

Pour in the red wine, stirring it with the onions and rice, and bring to a simmer before adding chopped parsley stalks (reserve the leaves for later) all the tins of cherry tomatoes, capers (if using) and the drained olives. Cover with hot chicken stock, stir well, season and bring to a simmer.

Once simmering the sauce is simmering on the stove, nestle the chicken back in the pan, skin-side up. Place the casserole pan into the oven to bake for 30 mins until the sauce is thickened, the rice is tender and the meat is cooked through. Give it a stir, then leave for 10 minutes for the rice to absorb the excess liquid. Scatter over the parsley leaves to serve.