A spicy tomato sauce to enhance chicken thighs. Sun-dried tomatoes, balsamic vinegar, lots of garlic, olives and anchovies add a new dimension to this classic peasant sauce. Add lots of pepper and serve it with a hearty wine like Wide River Winery’s Felony Red or Conviction
3 T olive oil
8 chicken thighs
1 medium- size onion, cut into thin rings
12 large cloves of garlic
1 can (35 ounces) plum tomatoes
1 can (2 ounces) anchovies, drained &chopped1 T mixed Italian herbs
½ cup pitted Nicoise olives
1/3 cup capers, drained
3 T coarsely chopped sun-dried tomatoes (packed in oil)
1 T mixed Italian herbs
1 T balsamic vinegar
Pinch red pepper flakes
Salt & freshly ground black pepper, to taste
- Heat the oil in a large skillet. Add the chicken and brown on both sides. Remove from the pan and set aside.
- Add the onion and garlic to the same pan and sauté until the onion is soft and translucent, 5 to 7 minutes.
- Stir in the plum tomatoes with their liquid and then the remaining ingredients , one at a time. Return the chicken to the pan and coat well with the sauce.
- Cover the pan and simmer until the chicken is tender, about 45 minutes. Serve immediately.
6 to 8 portions