Tuscan Chicken

This is a really easy and tasty way to cook chicken thighs (or 'second-joints,' as they were called when I was growing up, along with 'white meat' , rather than the scandalous breast.)

We had leftovers with this amount. A bonus!

8 bone-in, skin-on chicken thighs

Olive oil, salt and pepper

Mirepoix ( 2 c chopped celery, 2 c. chopped carrots, 4 c. chopped onions)

2-3 tsp. fresh rosemary

1/2 cup mixed olives plus 1/4 cup olive brine (the original recipe specified Castelvetrano olives but not having those, I used some fancy mixed olives we'd been given for Christmas.)

1 pint cherry tomatoes

#####

Preheat oven to 425 F. Pat thighs dry and season all over with salt and pepper. Heat olive oil in large casserole with lid. Add thighs (in batches, if necessary) and saute till browned, about 5 minutes. Turn and cook other side 2 minutes then remove to plate. (Chicken will finish cooking in the oven.)

Now add the mirepoix mix to the casserole and cook over high heat 3-5 minutes, stirring till browned. Add rosemary, stir, and then add the olive brine, stirring to scrape up browned bits. Cook about 1 min., till liquid has evaporated. Stir in cherry tomatoes and olives, and salt and pepper as desired.

Off heat, arrange the chicken, browned side up, in the casserole, along with any juices.  Cover and put in oven for about 15 min..