40 minutes
A hearty and flavorful chicken dish featuring olives, capers, and a rich tomato sauce.
Chicken Thighs, Bone-in, skin-on
0 lb
to taste
to taste
tablespoons
Onion, Thinly sliced
each
Garlic Clove, Thinly sliced
each
Anchovies, Roughly chopped
each
teaspoons
tablespoons
Whole Tomatoes, Canned, hand-crushed
0 oz
Olives, Pitted, roughly chopped
cups
Capers, Rinsed if salted
tablespoons
Italian Parsley, Roughly chopped
tablespoons
Fresh Oregano Leaves, Optional
tablespoons
1. Prep Chicken
Pat chicken thighs dry. Season liberally with salt and pepper. Heat oil in a 12-inch skillet over medium-high until shimmering. Place chicken thighs skin-side down, and cook undisturbed for 5-6 minutes until browned. Flip and brown other side for another 4-5 minutes. Transfer to a plate.
2. Build Sauce
Reduce heat to medium. Keep 2 tablespoons fat in pan; discard excess. Add onion; cook until softened, about 2-3 minutes. Incorporate garlic, anchovies, and red-pepper flakes, cooking until garlic is golden and anchovies dissolve, approximately 2 minutes.
3. Develop Flavor
Mix in tomato paste until it dissolves. Add crushed tomatoes with juices, scraping pan. Combine olives and capers. Return chicken to skillet, including any juices. Simmer 15-20 minutes until chicken is cooked, adding water if sauce looks dry.
4. Finish & Serve
Adjust seasonings to taste. Sprinkle with parsley and optional oregano. Serve chicken with ample sauce.
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