Place the chicken on a plate. Sprinkle with the flour and season with salt and pepper. Turn the chicken over to coat in the flour and shake off excess.
Heat 1 tablespoon oil in a large frying pan. Fry the onion gently until just beginning to turn a golden colour, add the garlic and cook for 2 to 3 minutes.
Add the pepper and courgette and continue to cook stirring occasionally for about 5 minutes until just softened and just beginning to colour.
Transfer to a large saucepan or flameproof casserole.
Add the chicken to the pan adding the remaining oil. Brown the chicken for 2 to 3 minutes each side. You may find this easier to do in two batches. Transfer the chicken to the casserole
Sprinkle any remaining flour into the frying pan and stir well. Gradually pour in the stock stirring as you do so and bring to the boil. Then pour over the chicken.
Add the tomatoes and thyme to the pan, cover and simmer gently for 20 to 25 minutes or until the chicken is cooked through.
Stir in the olives if using. Transfer the chicken and vegetables to a serving plate and spoon the sauce over before serving.
Notes
Notes Freeze: for up to 3 monthsNutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)