Pollo alla Cacciatora (Chicken Braised with Tomato, Olives and Rosemary)

• 1 large Yellow onion
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tbsp Extra virgin olive oil
• 1 tsp Black pepper, freshly ground
• 200 ml Dry White Wine
• 800 g Canned tomatoes
• 120 g Green pitted olives

1. Halve and thinly slice the onion, then thinly slice the garlic. Strip the rosemary leaves from 1 sprig and finely chop them; keep the remaining sprig whole for the braise.
2. Pat the chicken thighs dry and season all over with the black pepper. Heat the olive oil in a Dutch oven over medium-high heat, then brown the chicken in batches, skin-side down first, until deeply golden, about 5 to 6 minutes per side. Transfer to a plate.
3. Reduce the heat to medium and add the onion to the pot. Cook, stirring and scraping up the browned bits, until softened and lightly golden, about 8 minutes. Add the garlic and chopped rosemary and cook for 1 minute until fragrant.
4. Pour in the white wine and simmer for 3 to 4 minutes, stirring, until reduced by about half. Tip in the tomatoes and bring to a gentle simmer. Nestle the chicken back into the sauce, along with any resting juices, and tuck in the whole rosemary sprig.
5. Cover and braise on a low simmer for 35 minutes, turning the chicken once halfway through, until the meat is tender. Stir in the olives and cook uncovered for 5 to 8 minutes, until the sauce is slightly thickened and glossy. Remove and discard the whole rosemary sprig before serving.

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