Name: Crispy Chicken in Garlicky Tomato Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 8 small bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 medium yellow onion, chopped; 6 garlic cloves, roughly chopped; 1/2 teaspoon crushed red pepper flakes; 1/4 cup dry white wine; One 26.46-ounce carton chopped tomatoes, such as Pomi; Two 3.8-ounce cans sliced black olives, drained; 1 tablespoon fresh oregano leaves; 3 tablespoons chopped flat-leaf parsley

Directions

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15m Easy 99%

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Preheat the oven to 375 degrees F.
Sprinkle the chicken with salt and pepper. Heat the oil in a large braiser or high-sided saute pan oven over medium-high heat. Add the chicken skin-side down and cook, undisturbed, until golden brown, 3 to 4 minutes. Remove the chicken to a plate.
Reduce the heat to medium-low and add 1 tablespoon butter along with the onions, garlic and crushed red pepper. Cook, stirring often, until softened, about 5 minutes. Add the wine and simmer until reduced by about half, about 3 minutes. Add the tomatoes, olives, oregano and the remaining tablespoon butter and bring to a simmer; season with salt and pepper.
Nestle the chicken in the sauce skin-side-up and transfer to the oven. Bake until the chicken is just cooked through, about 40 minutes. Sprinkle with the parsley and serve immediately.

Crispy Chicken in Garlicky Tomato Sauce

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