Anchovy Olive Caper Chicken Thighs
Crisp seared chicken thighs braised in a tomato sauce with anchovies, garlic, olives, and capers.
Equipment
- large skillet with lid
- Tongs
Ingredients
Main Ingredients
- 4 bone in skin on chicken thighs
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 can crushed tomatoes 28 ounce can
- 4 cloves garlic minced
- 2 anchovy fillets
- 1 cup green olives pitted and sliced
- 2 tbsp capers drained
- 1 tsp red pepper flakes
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Sear. Season the thighs and sear skin side down in oil for 5 to 7 minutes.
- Flavor. Flip and add the garlic, anchovies, and pepper flakes for 2 minutes.
- Simmer. Add the tomatoes and bring to a simmer.
- Braise. Add the olives and capers, cover, and cook 25 to 30 minutes.
- Serve. Top with parsley.
Notes
Substitutions: Use Kalamata olives.
Tips: Do not move the chicken while the skin crisps.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.