Preheat oven to 170°C bake.
Bring a pot of water to the boil. Cut potatoes into chunks and add to pot. Boil for about 8 minutes, or until par-boiled. Drain and set aside.
In a large bowl, place the olive oil, garlic, thyme and paprika and mix to combine. Add the chicken drumsticks and toss to coat. Season generously with salt & pepper.
To a large pan, add a splash of oil over medium heat. Sauté the chorizo, capsicum and shallots until golden. Remove from the pan and set aside.
In the same pan, fry the drum sticks until golden on both sides. Remove from the pan and set aside on the same plate.
To the same pan, add the tomato paste and cook for 1 minute until a deep red colour. Add the wine to deglaze, scraping up any crispy remains from the bottom of the pan. Add the stock, bay leaves and tomatoes, and bring to a simmer. Continue cooking for 5 minutes until slightly reduced.
Place par-boiled potatoes in the bottom of a baking dish. Top with the chicken drumsticks, chorizo, capsicum and shallots, pouring over any juices from the resting plate. Pour over the tomato mix and sprinkle over the olives. Cover the baking dish with foil.
Bake in the oven for 45 minutes until the chicken is tender. Remove the foil and increase oven temperature to 200°C. Bake for another 10 minutes until chicken is golden on top.
Sprinkle over fresh thyme leaves and serve with crusty bread to soak up remaining juices.