Categories: Chicken Main Dish

Ingredients

• 1 large chicken cut up or drumsticks & thighs, with bone and skin
• 5 TBSP olive oil
• Kosher salt
• 6 to 7 ounces white or red wine
• 6 chopped fresh-ripe tomatoes or a can of San Marzano whole tomatoes chopped
• 2 cloves of garlic, minced
• 2 sprigs thyme
• 4 sage leaves
• 4 fresh rosemary sprigs
• 1/2 cup Kalamato black olives
• 8 torn basil leaves
• 1 lemon
• fresh ground pepper
• capers

Directions

1. Heat 5 TBSP olive oil in a braising or other high sided pan.

2. Salt the chicken pieces on the skin side and fry on moderate heat turning after 7 to 8 minutes.

3. Fry both sides until golden brown. (I fried them about 20 to 25 minutes total.)

4. Remove chicken from skillet into a bowl.

5. Add wine to the pan and stir lightly on moderate-plus heat until most of the wine has evaporated.

6. Add tomatoes, garlic cloves, thyme, sage, and rosemary. Stir well.

7. Once all is bubbling, add chicken and lower heat to a simmer.

8. Cook for 30 minutes, turning chicken occasionally.

9. Add olives and basil.

10. Cook for 5 minnutes more and then squeeze a lemon over your pan before serving (catch the seeds).

11. Drenn with ground pepper and capers to taste.

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