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YIELD

4 servings

TYPE

Dinner

TIME

55 minutes

LEVEL

Intermediate

Here's What You'll Need

1

chicken thighs, olive oil, salt, black pepper, garlic, anchovy fillets, capers, red pepper flakes, tomato paste, canned tomatoes, olives, parsley, basil

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Season and Crisp the Chicken Skin

2

Pat the chicken dry, season on both sides with salt and pepper. Heat olive oil in a skillet. Add chicken thighs skin side down. Cook until golden and crispy.

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Flip the Chicken

3

Use tongs to carefully flip the chicken thighs over, then cook an additional 4-5 minutes, or until browned on the second side. Transfer chicken to a plate.

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Flavor the Sauce

4

To the pan, add garlic, anchovy fillets, capers, and red pepper flakes. Cook, until garlic is browned and anchovies have dissolved into the sauce.

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Add Tomatoes

5

Stir in tomato paste until dissolved, then pour in whole tomatoes. Crush with the back of a wooden spoon. Add water and olives, then stir to combine.

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Finish Cooking Chicken

6

Return the chicken thighs to the skillet, skin side up. Reduce the heat to a simmer, then cook about 20 minutes.

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Garnish and Serve

7

Sprinkle with finely chopped parsley and fresh basil, then serve immediately.

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