Kittencal's Italian Chicken With Olives

Step 1: Grease a small roaster (with a lid). In a processor process the 28-ounce can tomatoes with juice until smooth (if you are using the 14-ounce can puree only the tomatoes) set aside.

Step 2: Season the chicken liberally with seasoned salt and pepper. Heat oil in a Dutch over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in the chicken in batches and brown just the skin part (about 3 minutes). Transfer the chicken to roaster.

Step 3: To the Dutch oven add in onions and mushrooms; saute scraping up all the browned bits in the bottom of skillet cook for about 3-4 minutes. Add in garlic and next 3 spices cook stirring for 2 minutes. Add in pureed tomatoes, brown sugar, bay leaves, wine and olives; bring to a medium simmer and cook partially covered stirring occasionally for about 30 minutes. Season with salt and pepper.

Step 4: Pour the tomato mixture over the browned chicken. Turn the chicken pieces to coat in the sauce (facing skin-side up for oven cooking).

Step 5: Cover and cook in a preheated 325 degree F oven for about 1 1/2 to 2 hours or until chicken is tender (removing about halfway through cooking and seasoning with more salt and pepper if needed, If you find that after 1 hour of cooking the sauce is too thick mix in 2 cups of tomato juice and continue to cook, I find I most always need to add in some tomato juice).