Hunter-Style Braised Chicken with Mushrooms, Red Wine and Olives

What you need

• 8 bone-in, skin-on chicken thighs, about 1.2 kg / 2.6 lb
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 250 g (9 oz) cremini mushrooms, halved or quartered
• 3 cloves garlic, sliced
• 1 sprig rosemary
• 150 ml (2/3 cup) dry red wine
• 400 g (14 oz) canned whole peeled tomatoes, crushed by hand, juice included
• 80 g (1/2 cup) black olives, pitted
• 2 tbsp parsley, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Pat the chicken dry and season all over with salt and pepper.

2. 2

   Heat 2 tbsp of the oil in a wide, heavy pot over medium-high heat.

3. 3

   Brown the chicken skin side down, in two batches if needed, until deep golden, 5-6 min. Turn and brown the other side for 4-5 min, then move to a plate.

4. 4

   Pour off all but 1 tbsp of fat, add the remaining oil and lower the heat to medium.

5. 5

   Cook the onion and mushrooms, stirring, until the onion is soft and the mushrooms are browned, 8-10 min.

6. 6

   Add the garlic and rosemary and cook for 1 min until fragrant.

7. 7

   Pour in the wine, scrape up the browned bits from the bottom and let it bubble until reduced by half, about 4 min.

8. 8

   Stir in the tomatoes and a pinch of salt, then bring to a gentle simmer.

9. 9

   Return the chicken and its juices to the pot, skin side up, and spoon some sauce over the pieces.

10. 10

    Cover with the lid slightly ajar and simmer on low heat for 35-40 min, until the chicken is tender and reaches 74 °C (165 °F) at the thickest part.

11. 11

    Add the olives and simmer uncovered for 5 min to thicken the sauce a little.

12. 12

    Remove the rosemary, taste for salt and pepper, sprinkle with parsley and serve with crusty bread.

Imported from askchefdennis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.