Top Review by TasteTester
This recipe is really, really good; the chicken turned out perfectly moist and tender, and even though the chicken thighs simmered for the last 25 minutes of the recipe, the skin retained much of its crispiness from the browning. The sauce in this recipe has such depth of flavor and I love the fact it uses whole cloves of garlic. When served, they were nice and soft; I just crushed them with my fork and mixed them into the sauce. I didn't have any white wine, so I used white grape juice. I agree with the other reviewer, Jan, this tasted like a gourmet dinner.
- 1 tablespoon olive oil
- 8 chicken thighs (about 1.5kg/3lbs)
- 1 teaspoon salt, divided
- fresh ground black pepper
- 1 medium onion, chopped
- 12 cloves garlic, peeled
- 2 teaspoons chopped fresh rosemary or 3⁄4 teaspoon dried rosemary
- 1⁄2 cup dry white wine
- 1⁄2 cup low sodium chicken broth or 1⁄2 cup homemade stock
- 1 (440 g) can tomatoes, chopped and including juice
- 1⁄3 cup pitted and halved black olives
- 1⁄3 cup chopped fresh basil
Directions See How It's Made
- Season the chicken with half the salt, and a good grinding of black pepper.
- Heat the oil in a large, heavy based frying pan over moderately high heat.
- Brown the chicken well on both sides, about 8 minutes in total; remove.
- Reduce the heat to medium and and the onion and garlic; cook for about 5 minutes, until the onion starts to soften.
- Add the rosemary and wine and bring to a simmer, scraping any brown bits from the bottom.
- Boil for 1-2 minutes, until the wine is reduced by half.
- Add the broth, tomatoes, olives the remaining salt and the chicken, skin side up, along with any juices.
- Cover and simmer for about 25 minutes or until the chicken is just done.
- Push the chicken to the side of the pan, crush the garlic with a fork and stir in the basil an another grinding of black pepper.
- Reheat for a minute and serve.