Slow cook chicken cacciatore with rice

812g bone in chicken thighs, skins removed

2 tbsp olive oil

1 large onion, chopped

2 tsp garlic paste

2 celery stalks, chopped

1 red pepper, chopped or cut into strips

1 glass dry white wine (optional) chicken stock can be used instead

400g tinned chopped tomatoes

2 tsp oregano

Handful parsley, roughly chopped

Pinch of chilli flakes

95g mixed pitted olives

Rice to serve

Parsley for garnish