Chicken Cacciatore (Chicken Braised with Tomato, Red Wine and Olives)

• 8 pieces Chicken thighs, bone-in, skin-on
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 200 ml Red wine, dry
• 800 g Canned whole peeled tomatoes
• 120 g Black pitted olives

1. Pat the chicken dry, then season all over with the salt and pepper. Halve and deseed the red pepper, then slice it; peel and slice the onion. Peel and thinly slice the garlic.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the chicken, skin-side down first, for 4 to 5 minutes per side until deeply golden, then transfer to a plate.
3. Reduce the heat to medium and add the onion and red pepper to the pot. Cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the red wine and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes until reduced by about half.
5. Add the tomatoes, crushing them with a wooden spoon, then tuck in the rosemary. Return the chicken (and any juices) to the pot, nestling it into the sauce. Bring to a gentle simmer, cover, and cook for 25 minutes.
6. Stir in the olives, cover again, and simmer for 8 to 10 minutes until the chicken is tender and cooked through and the sauce is glossy. Taste and adjust seasoning with a little more salt and pepper if needed. Serve hot with plenty of sauce spooned over the chicken.

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