Braised Chicken Thighs with Tomato and Capers
Servings
Difficulty
Ingredients
- 1 canwhole peeled tomatoes
- 6bone-in chicken thighs, skin on
- 1 tablespoonextra virgin olive oil
- 3large garlic cloves, minced
- 1/3 cupdry white wine
- 1 tablespooncapers, rinsed and finely choppped
- 1anchovy filets, finely minced
- 2 teaspoonsdried oregano
- 24olives (Nicoise or Galega), pitted
- 1 tablespoonflat-leaf parsley, minced
A note
Instructions
- 01
Drain the tomatoes, reserving the liquid for another use. Puree the tomatoes in a food processor or blender. Set aside.
- 02
Season the chicken thighs with salt and pepper on both sides. Heat the olive oil in a large skillet over moderately high heat. When the skillet is hot, add the chicken, skin side down. Reduce heat to moderate and brown the chicken well. Turn it over and brown the other side.
- 03
Remove the chicken and transfer to a platter. Add the garlic to the skillet and sauté until fragrant, about a minute. Add the pureed tomatoes and wine and bring to a simmer.
- 04
Scrape the bits off the bottom of the skillet and stir well. Stir in the capers, anchovies, and oregano. Simmer gently for about 5 minutes.
- 05
Using tongs, return the chicken to the skillet and nestle in the tomato mixture, skin side up. Cover the skillet and continue to simmer on low heat. Cook for about 15 minutes. Turn the chicken over, and cook for another 15 minutes.
- 06
The sauce should be the consistency of a pasta sauce. Remove the chicken and arrange on a platter. To the tomato sauce, add the olives and stir. Season with salt and pepper to taste.
- 07
Spoon the sauce over the chicken and sprinkle with the fresh parsley. Serve immediately with some rice or crusty bread to soak up the sauce.
© 2026 Emily Ávila. Shared for your own kitchen — please don’t reproduce or share this recipe without permission. emilyavila.com