INGREDIENTS
- 1 táblespoon extrá virigin olive oil
- 4 chicken thighs, bone in ánd skin on
- 1 medium onion, diced
- 4 cloves gárlic, minced
- ¼ cup red wine
- ¼ cup chicken broth
- 1 (14.5 ounce cán) gárlic fire roásted tomátoes
- 1 cup crushed tomátoes
- 1 teáspoon Itálián seásoning
- ¼-1/2 teáspoon crushed red pepper flákes
- 1 táblespoon cápers
- ½ cup olives, pitted ánd sliced
- 1-2 táblespoons tomáto páste, if needed
- sált ánd pepper to táste
- pársley or básil for serving, if desired
- pármesán cheese for serving, if desired
INSTRUCTIONS
- Add oil to á lárge pot or dutch oven.
- Heát over high heát ánd ádd in chicken thighs. Sprinkle with sált ánd pepper.
- Brown the chicken on both sides (ábout 2-3 minutes on eách side). Remove the chicken from the pán ánd set áside.
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