INGREDIENTS
1
chicken
Kosher salt
5
thyme sprigs
1 cup
red wine
2 tbsp
tomato paste
2 tbsp
unsalted butter, softened
4
basil sprigs, plus leaves for garnish
4
oregano sprigs
3
garlic cloves, crushed
1
small fennel bulb, cut into 3/4-inch wedges through the core
1 cup
cherry tomatoes
3/4 cup
pearl onions
8
jarred sweet Peppadew peppers, halved
6
baby bell peppers, halved lengthwise and seeded
1 tbsp
extra-virgin olive oil
1/2 cup
chicken stock
1/2 cup
Castelvetrano olives, pitted and chopped