1Sprinkle the chicken thighs with half the thyme and some seasoning
2Heat a deep, non-stick frying pan on a medium heat
3Add 1 tblspn of oil and fry the chicken pieces until golden all over. Set aside.
4Add the rest of the oil, shallot and garlic to the pan.
5Fry for 4-5 minutes until lightly browned.
6Stir in the purée, cook for 1 minute, add the wine and stock, and bring to the boil.
7Return the chicken to the pan with the mushrooms, remaining thyme, bay leaves and some seasoning.
8Cover and simmer for 10 minutes. Uncover, stir in the tomatoes and simmer for 30-35 minutes. Turn the chicken now and then, cooking until the chicken is tender and the sauce has reduced.
9Sprinkle with the parsley and serve