Servings: 4
Prep Time: 15 minutes
Cook Time: 40–45 minutes
🛒 Ingredients
For the Chicken
6 bone-in, skin-on chicken thighs
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp chili flakes (optional)
2 tbsp olive oil
For the Sauce
1 medium onion (finely chopped)
4 garlic cloves (minced)
1 cup crushed tomatoes
½ cup tomato puree or passata
½ cup chicken stock
¼ cup black olives (sliced)
2 tbsp capers (rinsed)
1 tsp dried oregano
1 tsp dried basil or thyme
½ tsp sugar (optional, to balance acidity)
Garnish
Fresh parsley (chopped)
👨🍳 Instructions
Step 1: Season the Chicken
Pat chicken thighs dry. Season both sides with salt, pepper, paprika, and chili flakes.
Step 2: Sear the Chicken
Heat olive oil in a large skillet or cast-iron pan over medium-high heat.
Place chicken skin-side down and sear for 4–5 minutes until golden brown.
Flip and cook another 3 minutes.
Remove chicken and set aside.
Step 3: Make the Sauce
In the same pan:
Add chopped onion and cook until soft (3–4 minutes).
Add garlic and sauté for 30 seconds until fragrant.
Stir in crushed tomatoes, tomato puree, chicken stock, oregano, basil, and sugar.
Bring to a gentle simmer.
Step 4: Braise the Chicken
Return chicken thighs to the pan.
Add olives and capers around the chicken.
Cover and simmer on low heat for 30–35 minutes until chicken is tender and fully cooked.