Ingredients
- 8 thighs bone-in chicken thighsskin on
- 1 tsp freshly ground black pepper
- 2 tsp fine sea salt
- 20 g fresh flat-leaf parsleychopped
- 1 tbsp capers in brinedrained
- 100 g black olives in brinedrained and pitted
Bone-in chicken braised in tomato, wine and rosemary until the meat gives way. One pot, naturally gluten free.
Prep
15 mins
Cook
1h
Servings
4
Per serving
£2.85
Difficulty
easy
Season the chicken generously with half the salt and the pepper. Heat the oil in a wide casserole and brown the thighs skin side down for 8-10 minutes without moving them, until the skin is deep gold. Turn and give them 3 minutes more, then lift out.
Pour off all but 2 tbsp of the fat. Cook the onion, peppers and celery with the remaining salt for 10 minutes until soft.
Add the garlic, rosemary sprigs and chilli flakes for a minute, then pour in the wine and let it bubble hard for 3 minutes.
Add the tomatoes and stock, return the chicken skin side up, and bring to a simmer.
Cook uncovered at a gentle simmer for 40 minutes, until the sauce has reduced by about a third and the chicken is falling off the bone.
Leaving the lid off and the skin above the sauce line is what keeps the skin from going flabby.
Stir in the olives and capers, cook for 5 more minutes, then scatter with parsley. Serve with polenta, rice or gluten-free bread.