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Braised Chicken Thighs with Tomato, Cpaers, Anchovies and Olives Recipe

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This recipe for Braised Chicken Thighs with Tomato, Cpaers, Anchovies and Olives is from Tina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
0.25 T. chopped fresh parsley
1--28 ozs. can whole tomatoes
6 bone in thighs
1 T. olive oil
3 cloves garlic minced
1/3 c. white wine
1 T. capers chopped
4 filets anchovy fillets in oil finely chopped
2 tsp. dried oregano
2 dozen Nicose olives chopped
Directions:
Directions:
Drain the tomatoes and pss them through a food mill.
Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12" skillet. When the oil is hot, add the chicken skin side down. Reduce the heat to moderate and brown chicken well on both sides.
Remove chicken to a plate. Drain the skillet, leaving 2 T. of fat. Let the skillet cool a little and put it over moderately low heat. Add the garlic and swirl until fragrant-about one minute. Add the pureed tomatoes and wine and bring to a simmer. Cook briskly, stirring for about 2 iminutes to drive off the alcohol and dislodge brown bits on the bottom. Stir in the capers, anchovies and oregano, crumbling the herb between your fingers as you add it. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally fopr about 5 minutes. Return the chicken to the skillet, skin side up. Cover and adjust heat to a gentle simmer. Cook fifteen minutes then turn the chicken, replace the cover and simmer until tender 15 minutes longer. With tongs, transfer chicken to platter. If the sauce seems too thin, turn up the hjeat and simmer until it gets thicker. Add the olives, warm them and serve the sauce over the chicken. Garnish with parsley.

 

 

 

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