Hey, did you know that if you save the brine from a jar of olives it will make any sauce it touches deliciously salty and savory? Chef Paul did, so that’s how he designed this simple one-pot dinner with olives, artichokes, and tomato sauce. If you like green bell peps (and there are those of you who do), by all means use one instead of the sweeter red ones. Using bone-in chicken adds even more flavor and body to the sauce, and helps the chicken hold its shape.
2 tablespoons olive oil
4 skin-on, bone-in chicken thighs
1 cup diced onions
1 red bell pepper, seeded and diced
4 cloves garlic, smashed
1 28-ounce can crushed tomatoes (preferably San Marzano)
1 (14-ounce) water-packed artichokes, drained
1 (14-ounce) green olives, drained, ½ cup brine reserved
½ cup dry white wine
½ teaspoon chili flakes
Buttered egg noodles or pasta, for serving
Chopped fresh parsley, for serving
Kosher salt
Leaves from 2 sprigs of fresh rosemary
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