Braised Chicken Thighs With Olives And Basil

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1 tablespoon olive oil

8 chicken thighs (about 3 pounds in all)

1 teaspoon salt

Fresh-ground black pepper

1 onion, chopped

12 cloves garlic, peeled

2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried rosemary

1/2 cup dry white wine

1/2 cup canned low-sodium chicken broth or homemade stock

1 cup canned crushed tomatoes in thick puree

1/3 cup halved and pitted black olives

1/3 cup chopped fresh basil

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