( SERVES 6 )
|1½ kgs||Bone-in chicken thighs|
|1||Large onion, roughly diced|
|1||Large carrot, roughly diced|
|1 stick||Celery, roughly sliced|
|3 cloves||Garlic, finely sliced|
|2 sprigs||Fresh rosemary, needles finely chopped|
|1 cup||Red wine, or chicken stock|
|¼ cup||Plain flour|
|3 Tbsp||Extra virgin olive oil|
|1 can||Whole peeled tomatoes, (400g)|
|½ cup||Pitted black olives|
|½ tsp||Herb salt|
|¼ tsp||Freshly ground black pepper|
- Preheat oven to 180°C.
- Season chicken with salt and ground black pepper and place in a bowl with onion, carrot, celery, garlic, rosemary and wine. Leave to marinate for at least 2 hours or overnight in refrigerator.
- Drain chicken, reserving marinade and vegetables. Dry chicken using paper towels. Dust chicken in flour and shake off any excess. Heat a large casserole pot with olive oil over a medium heat until a shimmer. Fry chicken pieces in batches until golden on all sides then set aside.
- Strain marinade, reserving liquid, then add vegetables, garlic and rosemary to casserole pot and sauté whilst stirring for 5 minutes. Add marinade liquid, tomatoes and olives and bring to a simmer whilst breaking up tomatoes with a wooden spoon. Once liquid has come to a simmer, lay in chicken, cover and transfer to oven for 1 hour. Remove chicken from oven and skim off any excess fat. Adjust seasoning to your taste with herb salt and ground black pepper.