1 Tbsp olive oil
8 chicken thighs
1 tsp salt, divided
½ tsp pepper, divided
1 onion, chopped
12 garlic cloves, peeled
½ cup dry white wine
½ cup chicken broth
1 cup canned, crushed tomatoes in thick purée
1/3 cup halved, pitted black olives
1/3 cup chopped fresh basil leaves
1/3 cup chopped fresh Italian parsley
1/3 cup chopped fresh oregano leaves
Preparation: Serves 4
In a large, deep frying pan, heat the oil over medium-high heat. Season the chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce heat to medium.
Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the wine. Bring to a simmer, scraping the bottom of the pan to dislodge any browned bits. Simmer until the wine is reduced to approximately ¼ cup.
Add the broth, tomatoes, olives, remaining ½ teaspoon salt and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Remove chicken and then mash the garlic cloves with a fork. Stir in remaining ¼ teaspoon pepper, the basil, parsley and oregano and bring just to a simmer. Pour sauce over chicken and serve.