Braised chicken thighs with olives and potatoes

Ingredients:

• 8 chicken thighs with skin and bones, weighing 170 g each.
• 2 tbsp. l. olive oil
• 5 cloves garlic, thinly sliced
• Half a large white onion, thinly sliced
• 1.5 cups small carrots
• 2 tbsp tomato paste
• 1 tbsp chopped fresh sage
• 2 tsp chopped fresh rosemary
• 0.5 cups dry white wine
• 0.5 cup pitted green olives + 1/4 cup brine from a jar
• 8 small red potatoes, quartered

Preparation:

1. Sprinkle the chicken with 0.5 teaspoon of salt and a few turns of black peppercorns. Heat a large Dutch oven or saucepan over high heat and add olive oil. Add the chicken, skin side down, and cook until golden brown, 3-4 minutes per side. Transfer to a plate and set aside.
2. Reduce heat to medium-high. Add garlic and cook for 1 minute. Add onion, carrot, tomato paste, sage, and rosemary. Cook, scraping up any browned bits from the bottom of the pan, until the vegetables are slightly softened, 3-4 minutes.
3. Add the wine, olives, and brine to the pot, along with the potatoes. Return the chicken to the pot. Bring to a boil, then add 2 cups of water and bring back to a boil. Reduce the heat to medium, cover, and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper to taste.