Step: 1/10

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.

Step: 2/10

Brush the chickens with 2 tbsp oil and season with salt and pepper.

Step: 3/10

Heat the remaining oil in a pan and fry the chicken pieces to brown on all sides.

Step: 4/10

Mix the wine and tomato paste.

Step: 5/10

Peel and slice the shallots.

Step: 6/10

Peel and halve the garlic.

Step: 7/10

Add the shallots and garlic to the chicken and fry over a low heat.

Step: 8/10

Pour over the wine-tomato mixture, and cook, covered, for 15 minutes.

Step: 9/10

Meanwhile wash the peppers, halve, deseed and cut into strips.

Step: 10/10

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.