Chicken with Cacciatore Sauce

10 skin-on, bone-in chicken thighs
salt & pepper
1 Tbsp olive oil
3 slices bacon, chopped
1/2 medium onion, diced
1 cup sliced mushrooms
1 tsp. fresh minced rosemary leaves
2 - 28 oz. cans crushed tomatoes
2 cups chicken broth
1 small jar pitted kalamata olives
1 can artichoke hearts

• Preheat oven to 400 degrees.
• Pat chicken dry, season with salt and pepper. Place skin-side up in baking dish and roast till skin is golden 30 - 40 minutes.
• Meanwhile, in a dutch oven or large stockpot, heat oil over medium heat. Saute onion and bacon till onion is translucent.
• Stir in rosemary, mushrooms, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Add olives and artichoke hearts. Simmer another 10 minutes.
• Add chicken thighs to pot and simmer another 20 minutes.
• Serve in bowls with plenty of sauce.