Trim the thigh fillets of excess fat and slice into 3 cm (1.5 inch) strips.

Remove the pits from the olives.

Heat the olive oil in a large heavy based fry pan over high heat.

Add the chicken, season with salt & pepper and sauté for 1-2 minutes.

Add the onion, anchovies, garlic and herbs.

Sauté for a further 2 minutes tossing or stirring occasionally.

Add the olives and sauté a further 2-3 minutes.

Add white wine to deglaze pan.

Reduce heat, cover and allow to simmer for 4-5 minutes.

Return heat to high.

Add vinegar and stir to combine.

Taste for seasoning and serve immediately with some ciabatta bread, some steamed or grilled vegetables, and a nice pinot noir.

As a lunch alternative you can serve it as a salad, as photographed. To do so:

Allow chicken to cool slightly and toss entire contents of pan with the arugula leaves.

Dress with a little more olive oil and red wine vinegar and enjoy with a slightly chilled pinot noir or a solid chardonnay.