Chicken thighs with hunter's sauce

Ingredients:

• 8 chicken thighs with skin (about 1.2 kg)
• Coarse salt and freshly ground pepper
• 3 slices bacon, cut into strips
• 1/4 medium onion
• 120 g of champignons
• 1 tsp fresh leaves rosemary
• 1 tbsp. l. olive oil
• 1 can (800 g) of pickled small-fruited tomatoes with marinade
• 1/4 cup dry red wine
• 1/3 cup pitted olives and 1 tbsp brine

Preparation:

1. Position a rack in the upper third of the oven and preheat to 250°C (450°F). Pat the chicken dry and season with salt and pepper. Place the chicken thighs in a baking dish, skin side up, and bake until golden brown, about 35 minutes.
2. Meanwhile, puree the bacon, onion, mushrooms, and rosemary in a food processor. Heat the olive oil in a skillet. Add the vegetable mixture and 1/4 teaspoon salt; cover the skillet and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
3. Pour the wine into the pan and simmer, uncovered, until the liquid has reduced, 2 to 3 minutes. Puree the tomatoes in a food processor and add to the pan. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the sauce thickens, about 20 minutes. Add the olives with their brine and season with salt and pepper.
4. Serve chicken thighs with hunter's sauce.
   
   Recipe Hunter's Chicken.