chicken with cacciatore sauce

By barbell

Ingredients

• 8 skin on bone in chicken thighs
• kosher salt and freshly ground pepper
• 3 slices bacon, chopped
• 1/4 medium onion
• 4 oz. cremini mushrooms
• 1 tsp rosemary leaves-fresh
• 1 tbsp evoo
• 1 28 oz can whole tomatoes
• 1/4 cup dry red wine
• 1/3 cup pitted micoise or kalamata olives plus 1 tbsp brine from jar

Details

Servings 4

Preparation

Step 1

position rack in the upper third of the oven and preheat to 475 degrees. pat chicken dry and season with salt and pepper. place skin side up in a shallowq baing pan and roast until the skin is a a golden brown and chicken is cooked through about 35 minutes.
meanwhile, pulse the bacon, onion,mushrooms and rosemary in a food processor until finely chopped. heat the evoo in a large skillet over medium high heat. add the veggie mixture and 1/4 tsp salt, cover and cook stirring occasionally, until softened, about 8 minutes.
puree the tomatoes in a food processor. add wine to the skillet and boil uncovered until almost completely reduces. 2-3 minutes. add the pureed tomatoes and return to a boil. reduce the heat, partially cover and simmer , stirring occasionally, until slightly thickened, about 20 minutes. stir in the olives and the brine, saeason with salt and pepper. serve the chicken with the sauce.