Fish sauce is shelf-stable and does not need to be refrigerated. Cook garlic and oil in a small saucepan over low, swirling occasionally, until garlic is golden and semi-softened, about 12 minutes.
Season the chicken well with salt ... then add the garlic, capsicum, sun-dried tomatoes, cherry tomatoes, wine, stock, tomato sauce, bay leaves, thyme and season well with salt and pepper.