Directions
- 1Season the chicken thighs with salt, pepper, and oregano.
- 2Sear the chicken thighs in olive oil until golden brown.
- 3In the same pan, sauté the anchovies and garlic until fragrant.
- 4Crush the San Marzano tomatoes in a mortar and pestle.
- 5Add the crushed tomatoes to the pan with the anchovies and garlic.
- 6Add olives and capers to the tomato sauce.
- 7Once the sauce is ready, add the chicken thighs to the sauce, and let it cook until tender.
- 8Finish by adding more olives and parsley.
Ingredients
- 6 chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch dried oregano
- 1 tablespoon lemon juice
- 4 anchovies
- 4 cloves garlic
- 1 can San Marzano canned tomatoes
- 8 olives
- 2 tablespoons capers
- 1 handful parsley
Equipment
large skillettongswooden spoonmortar and pestle
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