Preparation
Step 1
Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
Step 2
Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-6 minutes. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
Step 3
Reduce the heat to medium and add 1 tablespoon of olive oil and the minced anchovies. Cook and stir for 2 minutes, until the anchovies have melted into the oil.
Step 4
Add the garlic, red pepper flakes, and tomato paste and cook, stirring constantly, until fragrant, about 2 minutes.
Step 5
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced by half, about 2-3 minutes.
Step 6
Add the crushed tomatoes, olives, capers, Italian seasoning, and dried oregano to the pan. Stir to combine and bring the sauce to a simmer.
Step 7
Return the chicken thighs to the pan, nestling them into the sauce, skin-side up. Cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender. (The internal temperature should reach 165 degrees Fahrenheit.)
Step 8
Remove the lid and continue cooking for another 5-10 minutes. This will allow the sauce to thicken slightly and the chicken skin to crisp up. Taste the sauce and adjust with salt and pepper if needed.
Step 9
Sprinkle fresh parsley over the dish and serve hot with lemon wedges on the side. Enjoy!
©insanelygood
Ingredients
4 bone-in, skin-on chicken thighs
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 anchovy filets, minced
4 cloves garlic, minced
1⁄2-1 red pepper flakes, to taste
1 tablespoon tomato paste
1⁄3 cup dry white wine (or chicken broth)
1 (28 ounce) can San Marzano tomatoes, crushed by hand
1⁄2 cup Kalamata olives, pitted and halved
2 tablespoons capers, drained
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1⁄4 cup fresh parsley, chopped
lemon wedges, for serving