15-ounce can of diced or whole plum tomatoes and juice
2 cups of chicken stock
6 to 8 each Kalamata and green olives
1 tablespoon of capers
6 cups of cooked white rice
Kosher salt and fresh cracked pepper to taste
Heat olive oil in a cast iron pan over medium-high heat and add in salt and pepper seasoned chicken parts, and brown well on each side, about 3 to 4 minutes. Add in oregano leaves after flipping the chicken over for the first time.
Remove the chicken from the pan and add in the peppers, onions, mushrooms and garlic and saute over high heat until lightly browned, about 3 to 4 minutes.
Deglaze with white wine and cook until it has been absorbed.
Next, add in the tomatoes, stock, olives, capers, thyme, season with salt and pepper and back in the seared chicken and cover and simmer over low heat for 2 hours, or until the meat easily separates from the bone.
Serve the chicken, vegetables and liquid over the cooked rice.