Season 4 large bone-in skin-on chicken thighs and 4 chicken drumsticks with salt and black pepper. Heat 1 tablespoon of olive oil in a wide heavy pan over high heat.
Brown the thighs skin-side down for 6 minutes, then turn for 1 minute. Remove. Brown the drumsticks all over and remove. Pour off excess fat, leaving a thin coating.
Lower to medium. Cook 1 sliced onion, the leaves from 2 rosemary sprigs, 2 bay leaves, and 1 teaspoon of dried oregano for 3 minutes. Add 3 minced garlic cloves and 3 anchovy fillets; mash until dissolved.
Add 250g of sliced mushrooms and 2 sliced red bell peppers. Cook on high for 5 minutes. Stir in ⅓ cup of tomato paste for 2 minutes.
Add ¾ cup of dry red wine; simmer until reduced to one-quarter. Add 2 cups of low-sodium chicken stock and 400g of crushed tomatoes. Season with salt and pepper.
Return chicken and juices, skin-side up. Cover and simmer for 20 minutes. Add 16 pitted Kalamata olives; simmer uncovered for 10 minutes, until sauce thickens and chicken reaches 165°F / 74°C. Remove bay leaves.
