Ingredients

4 bone-in chicken thighs, large (1 kg / 2 lb)

4 chicken drumsticks

1/2 tsp cooking salt / kosher salt

1/4 tsp black pepper

1 tbsp olive oil

1 onion, halved and finely sliced

2 rosemary sprigs (about 15 cm / 6″ long) or 1 tsp dried rosemary

2 bay leaves, preferably fresh else dried

3 garlic cloves, finely minced

3 anchovy fillets or 1 tsp anchovy paste (optional)

250g / 8 oz mushrooms, sliced

2 red capsicums, sliced 8 mm thick (medium size)

1/3 cup tomato paste

3/4 cup pinot noir or other dry red wine

2 cups chicken stock or broth, low sodium

400g / 14 oz canned crushed tomato

16 whole kalamata olives, pitted and drained

1/4 tsp cooking/kosher salt

1/4 tsp black pepper

1 tsp dried oregano

Mashed potato or polenta, for serving

Finely chopped parsley, for sprinkling (optional)

Instructions

Step 1: Season the chicken thighs and drumsticks with salt and pepper on both sides. Spread them out on a tray for easy handling.

Step 2: Heat olive oil over high heat in a large, deep, heavy-based pan with a lid. Place chicken thighs skin side down and cook until skin is golden brown, about 6 minutes. Flip and cook flesh side for 1 minute, then transfer to a tray. Brown the drumsticks for about 1 1/2 minutes on each side and set aside.

Step 3: Pour off all but 2 tablespoons of fat from the pan. Reduce heat to medium and add sliced onion, rosemary leaves, bay leaves, and dried oregano. Cook for 3 minutes until onion softens.

Step 4: Create a space in the pan and add anchovies and garlic. Cook, mashing the anchovies, until garlic is light golden. Stir into the onion mixture.

Step 5: Increase heat to high. Add mushrooms and capsicum, stirring for about 5 minutes until softened and liquid evaporates. Add tomato paste and cook for 2 minutes to mellow its sourness.

Step 6: Pour in the wine, stir, and bring to a simmer. Reduce the wine by about 75%. Then add chicken stock, crushed tomatoes, salt, and pepper. Stir and bring to a simmer.

Step 7: Carefully place chicken pieces skin side up into the sauce. Pour any juices from the tray into the pan. When simmering again, cover, reduce heat to medium, and simmer energetically for 20 minutes.

Step 8: Remove lid, add kalamata olives, and simmer uncovered for another 10 minutes until sauce thickens.

Step 9: Serve the chicken with plenty of sauce over mashed potatoes or polenta. Sprinkle with parsley if desired.

Tips & Variations

For a milder flavor, omit the anchovies or replace them with a teaspoon of soy sauce for umami.

Use fresh rosemary and bay leaves for the best aromatic results, but dried herbs work well too.

Substitute red wine with extra chicken stock or grape juice if you prefer a non-alcoholic option.

Add sliced bell peppers or zucchini for extra veggies and color.

Cooking the tomato paste thoroughly helps reduce bitterness and deepens flavor.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but bone-in pieces add more flavor and moisture to the dish during cooking.

Is it necessary to brown the chicken first?

Browning the chicken develops a deeper flavor and adds a nice texture to the skin. Skipping this step is possible but will alter the taste and appearance of the dish.