6 chicken thighs, skin off, bone out
6 large portobello mushrooms
2 red onions
1 16-ounce jar of roasted red peppers
12 black olives, with pits
4 sprigs of fresh rosemary
3/4 cup Italian red wine
2 14-ounce cans of plum tomatoes
Preheat the oven to 350 degrees. Season the chicken with sea salt and black pepper, then put it in a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until golden, turning regularly.
Meanwhile, peel and tear up the mushrooms, peel and finely chop the onions, drain and tear up the peppers, then squash and pit the olives.
Remove the chicken to a plate, leaving the pan on the heat. Stir the mushrooms, onions, peppers and olives into the pan, then strip in the rosemary. Cook for 10 minutes, or until softened, stirring regularly.
Pour in the wine and let it cook away, then add the tomatoes and half a can’s worth of water, breaking up the tomatoes with your spoon.
Bring to a boil, stir in the chicken and any juices, then transfer to the oven for 1 hour, or until the chicken is tender.