From My Carolina Kitchen
8 bone-in chicken thighs (about 1 ¼ pounds), skinned
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
¼ cup all-purpose flour
½ cup chopped shallots
1 tablespoon peeled & chopped garlic
½ - 1 tablespoon chopped fresh rosemary
1 cup red wine
1 cup chicken broth or stock (I use low fat, low sodium version)
1 teaspoon sugar
1 (14.5 ounce) can whole tomatoes, crushed and undrained
1 bay leaf
1/3 cup Kalamata olives, pitted and halved
Chopped Italian flat leaf parsley
Rosemary sprigs, for garnish
Make 1 cut, 1/2-inch-deep, in each chicken piece and sprinkle chicken evenly with salt and pepper. Heat a large Dutch oven over high heat. Add oil to pan and swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan and cook 5 minutes on each side. Remove chicken from pan. You may need to cook the chicken in batches so you don’t crowd the pan.
Add shallots, garlic, and rosemary to pan. Cook 2 minutes or until tender, stirring frequently. Take care not to let the shallots or garlic burn. Add wine to pan and bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add chicken stock, sugar, tomatoes, bay leaf and olives. Bring mixture to a boil and return chicken to pan. Reduce heat to medium and cook, partially covered, 15 minutes or until chicken is done, turning chicken once. Test for doneness & taste for salt and pepper. Discard bay leaf, then transfer chicken to a platter and ladle sauce over. Sprinkle with chopped parsley and rosemary sprigs and serve right away.
Adapted from Cooking Light – serves 4