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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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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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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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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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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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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7
Sprinkle with finely chopped parsley and fresh basil, then serve immediately.
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