400 g (13 oz) can chopped tomatoes with garlic and herbs
4 tablespoons sun-dried tomato paste
125 g (4 oz) kalamata olives, drained
150 ml (1/4 pint) red wine
175 g (6 oz) trimmed green beans
50 g (2 oz) crumbled feta cheese, to serve
Heat the oil in large, heavy-based frying pan and cook the chicken thighs and red onion over a high heat for 5 minutes, turning once, until golden.
Add the cherry tomatoes and stir-fry for 2 minutes, then add the chopped tomatoes and tomato paste and bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Add the wine and the beans and stir again. Re-cover the pan and cook for 5 minutes more until the beans are just tender and the chicken is cooked through.
Serve ladled into warmed bowls and scattered with the crumbled feta. Accompany with warm continental crusty bread to mop up the juices, if liked.