Preheat the oven to 180°C.
Coat chicken thighs in 1 tablespoon of oil and chopped herbs, then season with salt and pepper.
Fry chicken skin-side down in an ovenproof pan with remaining oil for 5 minutes until crisp.
Turn chicken and fry for 4 minutes before roasting in the oven for 10 minutes.
Sauté onion and garlic in oil for 4 minutes until softened.
Add courgette and aubergine and fry for 5 minutes until slightly colored.
Stir in tomato, purée, 50ml water, and chopped olives, then simmer for 3 minutes.
Stir fresh basil into the ratatouille.
Boil red wine in a pan and dissolve the stock cube into it.
Add 50ml hot water, simmer for 5 minutes, and stir in halved olives.
Plate the chicken with ratatouille on the side and drizzle with sauce.