Place the flour in a bowl and season with some salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour.
Heat the oil in a large frying pan over a medium heat and add the chicken, cooking until golden brown on all sides. Set aside.
In a separate ovenproof pan, gently fry the shallots and ‘nduja for a few minutes, then add the chopped peppers, passata and chicken stock. Bring to the boil and simmer for approx. 20 mins. Add the cooked chicken. Stir to combine and cook for a further 8 minutes, then remove the pan from the heat. Check the seasoning and add salt and freshly ground pepper to taste.
Place the bread in a food processor with the herbs and blitz until the herbs and bread are finely chopped and the whole mix has turned green.
Carefully cover the chicken with the bread and herb mix, sprinkle with a little extra virgin olive oil, then place the pan under a hot grill and leave until nicely browned all over.
Serve hot, garnished with the roughly chopped flat leaf parsley and sliced red chilli.