To a large pot with olive oil at medium heat, add the chicken thighs. Sprinkle the seasonings so that they are coated. Leave the chicken and seasonings to brown for a few minutes on each side.

While the chicken thighs are browning, prepare the vegetables. Thinly slice the onion, cut the carrot into rounds and round halves. Peel the garlic.

Remove the chicken thighs from the pot and set aside.

Use a small amount of the chicken stock to deglaze the pot, scraping up and flavours on the bottom left from the chicken and seasonings.

Add the onion, crushed garlic, and tomato paste. Mix these then leave to sauté until the onions are soft and fragrant.

Mix the red wine and the carrot into the aromatics. Let these cook for a couple minutes to soften the carrot.

Cut the chicken into smaller bite size pieces, then place back into the pot.

Pour in the remaining chicken stock. Give everything a good stir to combine, then leave the stew to simmer for 15 minutes.

After 15 minutes, mix together an equal amount of cornstarch and water to create the slurry. Tip the cornstarch slurry into the stew and mix.

Cook for a further 15-20 minutes. Then serve!