Chicken Italiano

Ingredients

1 ½ kgs	Bone-in chicken thighs (Main)
1	Large onion, roughly diced
1	Large carrot, roughly diced
1 stick	Celery, roughly sliced
3 cloves	Garlic, finely sliced
2 sprigs	Fresh rosemary, needles finely chopped
1 cup	Red wine, or chicken stock
¼ cup	Plain flour
3 Tbsp	Extra virgin olive oil
1 can	Whole peeled tomatoes, (400g)
½ cup	Pitted black olives
½ tsp	Herb salt
¼ tsp	Freshly ground black pepper

Directions

1. Preheat oven to 180°C.
2. Season chicken with salt and ground black pepper and place in a bowl with onion, carrot, celery, garlic, rosemary and wine. Leave to marinate for at least 2 hours or overnight in refrigerator.
3. Drain chicken, reserving marinade and vegetables. Dry chicken using paper towels. Dust chicken in flour and shake off any excess. Heat a large casserole pot with olive oil over a medium heat until a shimmer. Fry chicken pieces in batches until golden on all sides then set aside.
4. Strain marinade, reserving liquid, then add vegetables, garlic and rosemary to casserole pot and sauté whilst stirring for 5 minutes. Add marinade liquid, tomatoes and olives and bring to a simmer whilst breaking up tomatoes with a wooden spoon. Once liquid has come to a simmer, lay in chicken, cover and transfer to oven for 1 hour. Remove chicken from oven and skim off any excess fat. Adjust seasoning to your taste with herb salt and ground black pepper.