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Categories:Viewed: 46 - Published at: 8 years ago
Ingredients
- 8 chicken thighs with skin and bone (about 2 1/2 pounds)
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
- 1/3 cup dry white wine
- 4 anchovy fillets, minced
- 1/3 cup Nicoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
- 1/4 cup thinly sliced fresh basil leaves or purple basil leaves
- 1 1/2 tablespoons chopped drained capers
Method
- Sprinkle chicken with salt and pepper.
- Heat oil in heavy large skillet over high heat.
- Add chicken, skin side down.
- Reduce heat to medium-high; cook until golden, about 5 minutes per side.
- Transfer chicken to platter.
- Pour off all but 1 1/2 tablespoons drippings.
- Cool skillet 2 minutes; return to low heat.
- Add garlic; saute 1 minute.
- Add tomatoes and wine.
- Increase heat to medium; bring to simmer, scraping up any browned bits.
- Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
- Return chicken, skin side up, to skillet.
- Bring mixture to boil.
- Cover; reduce heat to medium-low.
- Simmer until chicken is cooked through, about 25 minutes.
- Transfer chicken to plate.
- Add last 4 ingredients to sauce in skillet.
- Bring to boil over medium-high heat.
- Reduce heat; simmer until sauce thickens, about 4 minutes.
- Spoon sauce over chicken; serve.
