Divide the chickens with poultry shears into 2 breast pieces and 2 legs each. Divide the breast pieces diagonally into the wing and lower chest pieces. Wash the herbs and shake dry. Push the sage leaves under the skin.
Brush the chickens with 2 tbsp oil and season with salt and pepper.
Heat the remaining oil in a pan and fry the chicken pieces to brown on all sides.
Mix the wine and tomato paste.
Peel and slice the shallots.
Peel and halve the garlic.
Add the shallots and garlic to the chicken and fry over a low heat.
Pour over the wine-tomato mixture, and cook, covered, for 15 minutes.
Meanwhile wash the peppers, halve, deseed and cut into strips.
Add the peppers, olives, remaining herbs and the stock and cook for another 30 minutes until the chicken is cooked through. Serve with toasted bread.