Crispy grilled chicken with various tomato sauce

Sprinkle salt and coarsely ground black pepper on both sides of the chicken. Place the chicken skin-side down in a frying pan with heated olive oil, and cook slowly over low heat with lightly crushed garlic and thyme

After about 5 minutes, drizzle olive oil over the surface of the chicken and cook for a further 7 to 8 minutes. When the skin is golden brown and crispy, flip it over and cook for 2 to 3 minutes, then turn off the heat and let it sit for a while

Heat A over low heat and when the garlic turns golden brown, add all the tomatoes and B and simmer for 4-5 minutes

When the tomatoes have softened, add C and simmer for 2-3 minutes to allow the flavors to blend

Cut the chicken from step 2 into 2cm pieces, arrange on a plate, and pour the sauce from step 4 over it. Finish by sprinkling with parsley