Prepare all the ingredients - I fried kalamata olives with seeds (to remove the seeds, press the olive with a turned knife and notice that the seeds will come out very easily).

In a deep bowl, place the canned tomatoes, diced peppers and onions.

Add the pitted olives, 5 cloves of finely chopped garlic, 1 teaspoon of Provencal herbs, 1 tablespoon olive oil, wine and 1 teaspoon salt.

Mix well and season with salt if needed.

Wash the chicken well and mix with 1 clove of finely chopped garlic, 1 teaspoon of salt, a little black pepper, cumin, 1 teaspoon of Provencal herbs, 1 tablespoon of olive oil.

Now we have 2 bowls, the first with vegetables, another with meat.

In a deep oven tray put half of the vegetable composition.

Place the pieces of meat evenly over the vegetables.

And evenly distribute the other half of the amount of vegetables over the meat.

Cover the tray with a lid or aluminum foil and place in a preheated oven at 200 degrees for 60 minutes.

After this time, remove the foil and leave it in the oven for another 30 minutes.

Tomato juice should drop well, not be like water.

When ready, remove from the oven and let cool for 10 minutes.

Serve with your favorite garnish - we put rice and sauerkraut :)

Good appetite!