photo credit Anorak Media (@anorak.media) • Instagram photos and videos

Ingredients 

4 chicken legs, patted dry  

4 chicken thighs, patted dry

150 grams of thinly sliced pancetta cut in half

2 medium red onions, cut into thick slices

3 cloves of garlic, peeled and lightly crushed with the back of your knife 

4 tablespoons of tomato paste

1 cup of Nocellara del Belice olives

½ bottle of dry white wine

water

5 tablespoons of olive oil 

Kosher salt 

Procedure 

• Preheat the oven to 375℉.
• Heat 2 tablespoons of the olive oil in a medium sized heavy bottomed pot over high heat. Season the chicken with salt and fry on all sides until golden brown.
• Remove from the pot. 
• Discard the oil left in the pot and add the remaining 3 tablespoons of olive oil, return the pot to medium-high heat.
• Fry the pancetta until golden, add the sliced onions, garlic and rosemary, continue to fry until the onions have softened.
• Stir in the tomato paste and white wine, allow to simmer for 1 minute.
• Add the chicken, olives and just enough water to cover the chicken.
• Bring to a gentle boil.
• Cover tightly with a lid and place in the oven.
• Braise the chicken for 1 ½ hours. 
• Allow the chicken to rest for 20 minutes before serving. 

Chef Daniel Costa is the chef/owner of Corso32, Bar Bricco and Uccellino.