Hunter-style chicken with olives and potatoes

Ingredients

For 1 serving

• Skinless chicken thighs180 g
• Canned peeled tomatoes200 g
• Black olives6
• Potatoes180 g
• Onion50 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Rosemaryto taste
• Red wine60 ml
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Peel and thinly slice the onion and garlic; peel the potatoes and cut them into cubes of about 2 cm. Pat the chicken thighs dry and salt them.
2. Heat the oil in a wide pan over medium-high heat and brown the thighs for 6 minutes, turning, until golden on all sides; add the onion and garlic and cook for 3 minutes, until the onion softens.
3. Deglaze with the red wine and let it bubble over high heat until the smell of alcohol has gone; add the peeled tomatoes crushed with a fork, the rosemary and the black olives.
4. Add the potatoes, a ladle of water, salt and black pepper and stir.
5. Cover and cook over low heat for 35 minutes, stirring now and then and adding a splash of water if it dries out, until the chicken is tender and comes away from the bone, the potatoes are soft and the sauce is thick.