Gather all the ingredients - I used kalamata olives with seeds. To remove the seeds, press the olive with the flat side of a knife; the seed will pop out easily.

In a large bowl, combine canned tomatoes, diced peppers, and onions.

Add the pitted olives, 5 cloves of finely chopped garlic, 1 teaspoon of herbes de Provence, 1 tablespoon olive oil, wine, and 1 teaspoon salt. Mix well and adjust seasoning if necessary.

Rinse the chicken thoroughly and combine with 1 clove of finely chopped garlic, 1 teaspoon of salt, a pinch of black pepper, cumin, 1 teaspoon of herbes de Provence, and 1 tablespoon of olive oil.

You should now have two bowls: one with vegetables, and one with meat. 

Place half of the vegetable mixture in a deep baking dish.

Lay the chicken pieces evenly over the vegetables.

Evenly spread the remaining vegetable mixture over the chicken.

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

After the initial baking time, uncover and continue baking for an additional 30 minutes.

Ensure the tomato sauce thickens and loses excess moisture. Once cooked, remove from the oven and allow to cool for 10 minutes.

Serve with your preferred side dish—we enjoy it with rice and sauerkraut. 

Enjoy your meal!