Ingredients

• 1.2 kg bone-in, skin-on chicken pieces, thighs and drumsticks
• 4 tbsp extra virgin olive oil
• 1 onion
• 1 carrot
• 1 stalk celery
• 3 cloves garlic
• 2 sprigs fresh rosemary
• 200 ml dry red wine
• 400 g tinned peeled plum tomatoes
• 100 g black olives, such as Gaeta
• 100 ml water
• to taste salt
• to taste black pepper

Method

1. 01
   Season the chicken Pat the chicken pieces completely dry with kitchen paper, then season them all over with salt and black pepper.
2. 02
   Brown the chicken Heat the olive oil in a wide heavy pan over medium high heat, add the chicken skin side down in a single layer, and brown it well on all sides for about twelve minutes, then lift it onto a plate.
3. 03
   Cook the soffritto Lower the heat to medium, add the onion, carrot and celery to the fat in the pan, and cook gently, stirring often, for about eight minutes until soft and lightly golden.
4. 04
   Add garlic and rosemary Stir in the garlic and the rosemary sprigs and cook for about one minute until fragrant.
5. 05
   Deglaze with wine Return the chicken and its juices to the pan, pour in the red wine, and let it bubble for about four minutes, scraping up the browned bits, until the smell of alcohol fades.
6. 06
   Braise with tomatoes Add the crushed tomatoes, stir, cover the pan with the lid slightly ajar, and simmer gently over low heat for about thirty five minutes, turning the chicken once halfway.
7. 07
   Add the olives Stir in the black olives and simmer uncovered for about ten more minutes, until the chicken is tender at the bone and the sauce has thickened.
8. 08
   Rest and serve Take the pan off the heat, remove the rosemary stalks, and let it rest for five minutes before serving with crusty bread or polenta.