Chicken Fricassee Abruzzo

Ingredients

• •8 skin on chicken thighs
• •2 tablespoons olive oil
• •8 large garlic cloves
• •2 tablespoons rosemary
• •salt and pepper
• •1 cup white wine
• •½ cup chicken stock
• •10 ounces cherry tomatoes
• •24 kalamata olives
• •3 cherry peppers

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Method

From foodista.com — read the original

1. 1Sprinkle chicken with salt and pepper.
2. 2Add olive oil to a skillet large enough to hold all chicken pieces in one layer without crowding (use two skillets if needed). Turn heat to high and add chicken, skin side down.
3. 3Cook until well browned, 7-8 minutes. Turn chicken over and cook the other side for 7 minutes. (If too much fat has rendered in the pan, remove some with a spoon. You need about 2-3 tablespoons to be left in the pan.)
4. 4Add the halved garlic cloves, flip after two and a half minutes and add the olives, rosemary, and cherry peppers. Stir in the wine and chicken stock.
5. 5As it bubbles, scrape any residue loose with a wooden spoon. Reduce heat to medium-low, add tomatoes, and cook for 10 more minutes, stirring occasionally, until chicken reaches 165°F.
6. 6If the juices in the pan reduce too much, add 2-3 tablespoons of chicken stock or wine. Chicken should be very tender and tomato skins should begin to crack.
7. 7Transfer to a platter and serve.