This dish sits somewhere between Rome and the eastern Mediterranean, where herbs are used with abandon and olive oil is never held back.

• 4 skin-on chicken thighs, deboned (500g)
• 2 garlic cloves, crushed
• 1½ tsp dried oregano
• 100ml olive oil
• 15g oregano sprigs
• 130g unsmoked pancetta, chopped
• ½ tsp fennel seeds, lightly crushed
• 1 tsp tomato paste
• ¾ tsp chilli flakes
• 300g baby plum tomatoes
• ½ tsp maple syrup
• 1 tsp white wine vinegar
• Fine sea salt and black pepper

1   Place the chicken thighs in a bowl with the garlic, dried oregano, 1 tablespoon of the olive oil, ½ teaspoon of salt and a good grind of pepper. Mix well then set aside to marinate for at least 1 hour (or up to overnight in the fridge).

2   Place a large frying pan over a medium heat. Once hot, add 30ml of the oil and place the chicken thighs skin side down. Cook undisturbed for 7–9 minutes, until the skin is deeply golden and crisp. Turn over and cook for a further 4–5 minutes, until cooked through. Transfer to a plate and leave to rest for 5 minutes before slicing into 2–3 cm pieces.

3   Meanwhile, place a sauté pan over a medium heat and add the remaining 60ml of olive oil. Add the oregano sprigs and fry for 2–3 minutes, turning once, until crisp and fragrant. Remove with a slotted spoon and set aside on kitchen paper.

4   In the same pan, add the pancetta and cook for 3–4 minutes, until golden and crisp. Stir in the fennel seeds and cook for 30 seconds. Add the tomato paste and chilli flakes, cook for another minute then stir in the tomatoes. Cook for 5–7 minutes, stirring frequently, until they burst and soften but still hold their shape.

5   Stir through the maple syrup, vinegar and ⅛ teaspoon of salt, then remove from the heat.

6   Arrange the sliced chicken on a serving platter and spoon over the sauce, along with any resting juices. Serve with the crispy oregano on top.