Chicken Vin Cotto
Serves 8

1/4 cup extra virgin olive oil
8 large chicken thighs without skin
1 bunch thyme
2 cups black olives, cut in half
1 bottle red wine
1 cup vin cotto

Heat oil in a large Dutch oven or heavy skillet over medium high heat. Add chicken and sear on all sides until very well browned. Add thyme, olives and red wine, cover and simmer for 30 minutes. Remove from heat and stir in vin cotto just before serving.

Vin Cotto Substitute (if you can’t find true vin cotto)
Yields about 1 cup

1/4 cup diced dried figs
3/4 cup fig confit sauce
3/4 high quality balsamic vinegar

Bring all ingredients to a simmer and cook until reduced to about 1 cup. Puree in the blender, taking care to allow the steam to escape.