Chicken with Tomatoes and Olives

Instructions

• 1
  Preheat the oven to 180 °C. Cut the onion lengthwise and slice thinly. Also slice the garlic and mushrooms thinly. Dice the tomatoes into small cubes.
• 2
  Cut the chicken into individual pieces - cut off the thighs and cut them at the joint into 2 parts. Cut off the wings and separate the wingtips. Cut off the breasts and divide them into 2 equal parts. Season the meat thoroughly with salt and pepper on all sides. Use the chicken carcass and wingtips to prepare broth for another dish.
• 3
  In a large pot, heat oil over high heat and sear the meat, skin-side down, for 3 minutes until golden. Reduce heat by half, turn the meat, and cook for another 3 minutes.
• 4
  Set aside the seared meat and add the onion to the pot. Sauté, stirring frequently, for 1 minute. Add the mushrooms and sauté for 1 minute. Add the garlic and sauté, stirring constantly, for 1 minute. Add the tomato paste and sugar and sauté again, stirring constantly, for 1 minute.
• 5
  Pour in the wine, stir to dissolve any browned bits at the bottom of the pot, and let the wine completely evaporate. Then add the tomatoes and olives, mix, pour in the broth, and bring to a boil. Cook for 2 minutes. Add 1 teaspoon of salt and a pinch of pepper, mix, and remove from heat.
• 6
  Arrange the seared meat back into the pot, skin-side up, and place in the preheated oven for 50 minutes. Remove the pot from the oven, take out the meat and set it aside. Stir oregano, thyme, chilled butter into the sauce and season with salt if needed.
• 7
  Instead of fresh oregano, you can use a level teaspoon of dried oregano. In that case, add the dried oregano to the pot along with the wine.