Preheat the oven to 180°C.
Coat the chicken thighs in flour seasoned with salt and pepper.
Brown the chicken in 10ml of olive oil in a large frying pan until golden.
Fry the shallots and 'nduja in an ovenproof pan for a few minutes.
Add the peppers, passata, and chicken stock to the pan.
Bring to a boil, stir in the chicken, chilli, and herbs, and adjust seasoning.
Transfer the pan to the oven and bake for 20 minutes.
Boil the potatoes in salted water for 15 minutes until tender and drain well.
Mash the potatoes while gradually incorporating 80ml of olive oil.
Season the mash with salt and pepper.
Serve the chicken pieces on a bed of olive oil mash.