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


  1. Heat the oil in a large skillet. Add the chicken and brown on both sides. Remove from the pan and set aside.
  2. Add the onion and garlic to the same pan and sauté until the onion is soft and translucent, 5 to 7 minutes.
  3. 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.
  4. Cover the pan and simmer until the chicken is tender, about 45 minutes. Serve immediately.

6 to 8 portions