Preheat the oven to 180°C / 350°F / Gas mark 4.
Heat the oil in a deep, ovenproof roasting pan that’s big enough to fit the chicken in a single layer.
Season the chicken pieces all over with salt and pepper, then place the pan on the hob and cook on a medium heat for 7-10 minutes on each side until well browned.
Scoop out the chicken with a slotted spoon and set aside.
Add the peppers and chilli to the pan and cook for 10 minutes until soft and beginning to brown at the edges.
Pour away any excess fat, then pour in the passata and stir well for 1-2 minutes as it bubbles up.
Add a little water to achieve a thick, pouring consistency.
Add the chicken into the sauce and scatter with the olives.
Cover and bake for 30 minutes, then uncover and cook for 15-20 minutes more to allow the chicken to crisp up.
Spoon off any fat that has risen to the surface, scatter with parsley and serve with rice, mashed potato or polenta.