Preheat the oven to 390F / 200C and line a baking tray with parchment paper.

Remove the stems and ribs of the bell peppers and dice into large pieces. Place on the baking sheet, drizzle with about 1 tbsp olive oil and sprinkle over the dried thyme. Roast for 25-30 minutes until soft with slight browning at the edges.

Once the bell peppers have cooled slightly add to a blender along with 1 tsp of olive oil and blend to a thick sauce.

Drizzle olive oil in your skillet and place the chicken thighs smooth side down. Sear the chicken thighs for 5-8 minutes each side, depending upon the size of the thighs, or until they are cooked through. Remove from the skillet and set aside on a plate.

Add the onion to the skillet (no need to clean first) and saute for 3-4 minutes until softened. Add the garlic and cook for a further 2-3 minutes.

Pour in the chicken stock and the bell pepper puree. Stir and lift any brown bits from the bottom of the skillet with a wooden spoon or spatula, then pour in the heavy cream and bring to a low-medium heat so the sauce is very lightly bubbling.

Use tongs to place the chicken thighs back in the skillet. Cook for a further 4-5 minutes to reduce the sauce. Check that the chicken thighs have an internal temperature of 165F at their deepest point.

Serve with sides of your choice, garnishing with fresh herbs to preference.