chicken ragu

[montjoye]

2 chicken thighs
brown in olive oil-until some crispy bits and the fat runs
deglaze with a glass of white wine, reduce a bit.
add:
1tin diced tomatoes
1t dried oregano
3 sticks celery, sliced
1/4t salt
~10 turns black pepper

bring to a boil, drop to a simmer for about an hour (if on a slightly too high heat it will reduce)
pick out the bones, stir to divide the meat. Add in 6 halved, destoned calamata olives

serve with spaghetti (or rice) and grated parmesan, pecorino or similar

Yum!