Ingredients
Directions
- 1
Heat up a pan large enough to hold all the ingredients over medium high heat.
- 2
Season your chicken thighs on both sides with kosher salt.
- 3
Add the olive oil and sear off the chicken thighs on both sides.
- 4
Once seared but not cooked all the way through, take the thighs out of the pan and set aside.
- 5
With the same pan you cooked the chicken in, bring it back to medium heat with the same fat from the chicken and sweat your onions.
- 6
Use a bamboo spoon to scrape the fond off the pan.
- 7
Once the onions are translucent, add your anchovy filets and let melt into the pan.
- 8
Add your sliced garlic, chili flakes, tomato paste and white wine.
- 9
Add your can of tomatoes and break them up in the pan.
- 10
Add the olives and capers and let the sauce get up to a simmer.
- 11
Nestle the chicken thighs back in the sauce and let them finish cooking until your desired doneness.
- 12
Adjust the sauce with salt if necessary, or a touch of sugar if needing to be balanced.
- 13
Reduce it if needed if too liquidy! It’ll only intensify with time
Notes
Enjoy with fresh lemon, Italian parsley and a LIBERAL blanket of shaved or grated parmigiano.
