2 Tbsp olive oil, divided

1 3/4 lb. boneless, skinless chicken thighs, trimmed of any excess fat (7 or 8 thighs)

Salt and pepper, to taste

1 small yellow onion, roughly chopped (1 cup)

1 carrot, roughly chopped (1/2 cup)

1 rib celery, roughly chopped (1/2 cup)

2 cloves garlic, peeled

1/2 cup dry red wine

1 can (28 oz.) Contadina® San Marzano Whole Tomatoes, crushed by hand

1 bulb fennel, trimmed, outer leaves removed, cored and very thinly sliced (1 1/2 cups)

1 sprig rosemary, about 7 inches long

1/4 cup pitted kalamata olives

Fresh chopped parsley and grated Parmigiano-Reggiano cheese

1. Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium-high heat. Season both sides of chicken with salt and pepper; add to the skillet and sear 2 to 3 minutes per side, until golden brown.

2. While the chicken is searing, combine onion, carrot, celery and garlic to a food processor bowl and pulse until very finely chopped (not quite to a paste).  Remove the chicken from the pan to a plate and set aside.  In the same pan, add remaining oil and the pulsed vegetables; season with a pinch of salt and cook about 2 minutes, stirring frequently, until lightly browned and softened.

3. Add the wine; cook about 30 seconds to reduce. Add the tomatoes along with about 1/2 cup of water, swishing the water in the can to release any sauce. Add the fennel and rosemary; bring to a simmer and return the chicken and any juices to the pan.  Simmer 40 minutes, partially covered, over medium-low heat until chicken is tender.

4. Remove the chicken from the sauce and roughly shred using two forks.  Add the chicken and olives to the sauce; cover and simmer 10 minutes. Serve over polenta or pasta, garnish with parsley and serve with some quality grated Parmigiano-Reggiano.