Recipe Index

Ingredients

• 4 bone-in chicken thighs, about 2 lb 3 oz
• 4 chicken drumsticks
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 tbsp olive oil
• 1 onion, halved and finely sliced
• 2 sprigs fresh rosemary
• 2 bay leaves
• 3 garlic cloves, finely minced
• 3 anchovy fillets, finely chopped
• 8¾ oz mushrooms, sliced
• 2 red peppers, sliced ⅜ in thick
• 1/3 cup tomato paste
• 12 Tbsp dry red wine
• 2 cups low-sodium chicken stock
• 14 oz canned crushed tomatoes
• 16 whole Kalamata olives, pitted and drained
• 1 tsp dried oregano
• Mashed potato or polenta, to serve
• 2 tbsp finely chopped parsley, to serve

Method

1. Season the chicken thighs and drumsticks with 1/2 tsp salt and 1/4 tsp pepper.
2. Heat the olive oil in a large heavy casserole over medium-high heat. Brown the chicken in batches for 4 to 5 minutes per side, until golden. Set aside.
3. Reduce the heat to medium. Add the onion and cook for 3 minutes, then add the mushrooms and red peppers and cook for 5 minutes, until softened.
4. Stir in the garlic, anchovy and tomato paste and cook for 1 to 2 minutes.
5. Pour in the wine and simmer for 2 minutes, scraping up the browned bits. Add the stock, crushed tomatoes, rosemary, bay leaves, oregano and the remaining salt and pepper, and stir.
6. Return the chicken to the pan, skin side up, and add the olives. Bring to a simmer, cover and cook over low heat for 35 to 40 minutes, until the chicken is tender and cooked through.
7. Uncover and simmer for 5 to 10 minutes more if you want a thicker sauce. Discard the bay leaves and rosemary stems.
8. Scatter with parsley and serve over mashed potato or polenta.

Prep: 15 min · Cook: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data