This is one of my boyfriend's signature dishes. He loves anything with rich, meaty flavour or that is saucy. Think Indian food, Bolognese and braised meats. This dish falls into the braised meats category, where chicken thighs are slowly simmered with flavours from the Mediterranean to create a tangy, velvety sauce. We always used to eat this served with broad flat noodles or rice, however, just recently discovered soft polenta which I think is the perfect side dish. I can't wait to taste what he cooks up next!Serves 4
1 sweet onion, large slices
3 cloves garlic, sliced
4 Roma tomatoes, quartered and seeded
1 cup Kalamata olives, pitted
1 1/2 cups white wine
Combine flour, salt and pepper on a large plate. Dredge chicken thighs in flour and shake off the excess. In a large skillet with a lid, heat oil over medium high heat. In two batches, sear chicken thighs about 3 minutes per side or until just browned. Remove chicken from skillet and set aside. Return the pan to medium heat and add rosemary and onions. Cook for about 7-8 minutes then add garlic and cook an additional 2 minutes. Add tomatoes and olives and return chicken to pan, once tomatoes have softened slightly (about 3 minutes) add wine to skillet and bring to a boil, once boiling turn heat to low and simmer chicken for about 20-30 minutes. Serve.