- 1 tbsp olive oil
- 8 chicken thighs (about 3 pounds in all)
- 1 tsp salt
- black pepper fresh ground
- 1 onion , chopped
- 12 cloves garlic , peeled
- 2 tsp fresh rosemary chopped, (or 3/4 tsp dried rosemary)
- 1/2 cup dry white wine
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomatoes in thick puree
- 1/3 cup black olives halved and pitted
- 1/3 cup fresh basil chopped
- In a large deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all.
- Remove chicken from pan. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
- Add the rosemary and wine to the pan. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Boil until the wine is reduced to approximately 1/4 cup, 1 to 2 minutes.
- Add the broth, tomatoes, olives, the remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes.
- Push the chicken to the side of the pan and then mash the garlic cloves with a fork. Cracked black pepper and the basil, bring just to a simmer, and serve hot.