I fried chicken thighs skin side down until brown, added soffritto for a few minutes until fragrant and starting to brown, then wine and crushed canned tomatoes.
Cooked for about 45 minutes, then removed the meat from the bones. While doing that I added olives and capers to the sauce and let it reduce a bit.
Mixed everything back together and enjoyed with some soft polenta
by Subject_Slice_7797