Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 800 grams of chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1.5 teaspoons of sumac, ensuring they are evenly coated.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned chicken thighs for 5 minutes per side until they achieve a golden-brown crust, removing them to a plate afterwards.

3. 3

   Add 1 more tablespoon of olive oil to the same pot, then sauté 1 finely chopped medium yellow onion and 4 minced garlic cloves for 5 to 7 minutes until the onion softens and becomes fragrant.

4. 4

   Pour in 180 ml of dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any flavorful browned bits, then stir in 800 grams of crushed tomatoes, 240 ml of chicken broth, 1 tablespoon of finely chopped fresh rosemary, 1 tablespoon of finely chopped fresh oregano, and 0.5 teaspoon of sumac.

5. 5

   Bring the sauce to a gentle simmer, stirring well to combine all ingredients, and let it cook uncovered for 5 minutes to allow the flavors to meld.

6. 6

   Carefully return the seared chicken thighs to the pot, nesting them into the simmering sauce, then cover the pot, reduce the heat to low, and let it simmer for 40 to 50 minutes, or until the chicken is fork-tender.

7. 7

   Stir in 100 grams of pitted and halved Kalamata olives and 2 tablespoons of drained capers, continuing to cook uncovered for another 5 minutes to warm through and infuse their flavors.

8. 8

   Garnish the Pollo Brasato al Sommacco e Pomodoro with 1 teaspoon of lemon zest and 2 tablespoons of fresh chopped parsley before serving.