Add your flour onto a plate with a pinch of salt. Turn the chicken thighs in the flour, ensuring both sides are fully covered. Shake off any excess flour and set aside for frying.

Heat 3 tbsp of olive oil in a large frying pan on medium-high heat. Add the chicken to the pan skin side down. Fry the chicken pieces on both sides for about 10 minutes, until golden brown.

While the chicken cooks, dice the onion, carrots, and celery. Cut the peppers into large chunks and slice the garlic. Once the chicken has been fried on both sides, remove from the pan, set aside and season with a pinch of salt and pepper.

Add all of the chopped vegetables to the pan, used to cook the chicken, with a drizzle of olive oil. Sauté the vegetables for 5 minutes or until they have slightly softened, and then re-add the chicken thighs.

Add two large sprigs of rosemary to the pan with the wine and chopped tomatoes. Stir to combine the vegetables and chicken with the sauce. Add the olives with a big pinch of salt and pepper and stir. Cover and simmer for 40 minutes.

Get your penne pasta on. Salt the water and cook according to pack instructions.

Chop up your parsley and add to the pan, saving a small amount for garnish. Mix together.

Once the pasta is done, add it to your chicken and mix thoroughly.

Serve it up with a sprinkling of parsley and tuck into this delicious dish. Enjoy!