Slow Baked Tomato and Olive Chicken

6 chicken marylands or thighs
1/2 bunch thyme
4 bay leaves
5 cloves garlic
1tbs lemon zest
250 g cherry tomatoes
1 cup tomato puree
1/2 cup red wine
5 anchovies
1/2 cup mixed olives

Preheat oven to 180 degrees.
Place chicken, thyme, bay leaves, garlic, lemon zest, tomatoes, tomato puree, wine, anchovies and olives in heavy pan.
Sprinkle with salt and pepper.
Cover with tight lid and bake for 1 hour.
Remove lid and increase heat to 200.
Bake further 30 mins till golden.