In a heavy, nonstick, large skillet, fry the chicken without fat over a fairly high heat, turning occasionally until golden brown. Using a slotted spoon, drain off any excess fat from the chicken and place in flameproof casserole dish.

Add the oil to the skillet and fry the onion, garlic, and bell pepper in the pan over a moderate heat for 3-4 minutes. Transfer the vegetables to the casserole. Add the orange rind and juice, chicken stock, canned tomatoes and the sun-dried tomatoes to the casserole and stir to combine.

Bring to a boil, then cover the casserole with a lid and simmer very gently over low heat for about 1 hour, stirring occasionally. Add chopped, fresh thyme and pitted black olives; then adjust the seasoning with salt and pepper. Scatter orange rind and thyme over the casserole to garnish, and serve with crusty bread.

COOK'S TIP: Sun-dried tomatoes have a dense texture and concentrated taste, and add intense flavor to slow-cooking casseroles.