Braised Chicken with Basil and Olives
(Pollo Brasato con Basilico e Olive)
Ingredients:
8 chicken thighs (about 3 pounds)
1/2 cup chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1/3 cup halved and pitted black olives
2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried rosemary)
1 onion, chopped
12 cloves garlic, peeled
1/3 cup chopped fresh basil
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
1 teaspoon salt
Fresh-ground black pepper
Directions:
In a large deep frying pan, heat the olive oil over moderately high heat.
Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon pepper.
Place the chicken in the frying pan and brown well on both sides for about 8 minutes.
Remove the chicken.
Pour out 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.
Bring to a simmer, scraping the bottom of the pan to break off any brown bits.
Boil until the wine is reduced to approximately 1/4 cup, 1 to 2 minutes.
Add the broth, tomatoes, olives, remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices.
Cover and simmer until the chicken is just done, about 20 to 25 minutes.
Shove the chicken to the side of the pan and then mash the garlic cloves with a fork.
Stir in 1/8 teaspoon pepper and basil, bring just to a simmer, and serve. Serves 4.