Serves 4
Ingredients
8 Chicken thighs
1 onion, finely chopped
3 sticks celery, finely chopped
Half bulb of fennel, finely chopped
4 cloves of garlic, minced
1 sprig of rosemary, finely chopped
Half a red chilli, chopped
Tbsp tomato paste
1 glass white wine
2 tins of tomatoes
1 tbsp capers
150g mixed olives
Method
Preheat oven to 180c
Begin by seasoning the chicken thighs with salt and pepper and browning in a pan on both sides. You may have to do this in batches.
Once the chicken is browned remove from the pan and add the onion, celery and fennel. Cook for 10 minutes until soft then add the garlic, chilli and rosemary and cook for a further few minutes.
Stir in the tomato paste before adding the wine and reducing by half. Add the tomatoes capers and olives and allow to gently simmer for a few minutes.
Transfer the sauce into a baking dish then nestle the chicken on top and place in the oven for 30 minutes or until the chicken is cooked through and tender. If the sauce is looking too dry during cooking add a splash over chicken stock.
Serve with torn basil or chopped parsley.