Chicken Cacciatore with Olives

• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 200 ml Red wine
• 800 g Tomato, ripe
• 120 g Black pitted olives

1. Pat the chicken dry and season all over with the fine sea salt and black pepper. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the chicken thighs skin-side down until deeply golden, then turn and brown the other side. Do this in batches if needed so the pan is not crowded, then transfer the chicken to a plate.
3. Lower the heat to medium and add the onion with a pinch of the salt from the measured amount. Cook, stirring, until softened and lightly golden.
4. Add the garlic and rosemary and cook until fragrant. Pour in the red wine and simmer, scraping up any browned bits, until reduced by about half.
5. Roughly chop the tomatoes, then add them to the pot with any juices. Bring to a gentle simmer, then nestle the chicken back in skin-side up.
6. Cover and simmer gently until the chicken is tender and cooked through and the sauce has thickened, stirring occasionally. If the sauce looks thin, simmer uncovered for the last 10 minutes.
7. Stir in the black olives and simmer for 5 minutes to warm through. Taste and adjust with a little more salt and pepper if needed, then serve with plenty of sauce.

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