Ingredients
- 1 tablespoon olive oil
- 3 pounds bone-in, skin-on chicken thighs (about 8 pieces)
- Kosher or sea salt, to taste
- Black pepper, to taste
- 6-8 oil-packed anchovies
- 6 - 8 garlic cloves, minced
- 2 sprigs fresh rosemary, minced
- 6 - 8 sage leaves, chopped
- 2 tablespoons white wine vinegar
- 1/2 cup dry white wine
- 1/4 cup water
- 1/2 -1 cup pitted kalamata olives
- 2 tablespoons unsalted capers (rinse and soak in water if salted)
How to Make
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Step 1: Heat olive oil in a large dutch oven or wide, heavy-bottomed pot or pan with high sides over medium-high heat.
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Step 2: Season chicken thighs all over with salt and pepper, then place 4 of them in the pan skin-side-down and cook until browned, about 5 minutes. Flip and cook until browned on the other side, about 5 minutes more, then transfer to a plate and repeat with the remaining chicken thighs; setting chicken aside.
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Step 3: Lower the heat, then add the anchovies to the pan and stir until they start to break down and dissolve in the fat. Add the garlic and saute for about 1 - 2 minutes, add rosemary and sage and sauté for about a minute.
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Step 4: Deglaze the pan with vinegar, white wine and water, then nestle the chicken pieces back into the pan. Bring the sauce up to a boil, then reduce the heat to keep it at a low simmer. Spoon some of the sauce over each chicken thigh, then cover and cook for about 20 - 30 minutes, or until the chicken is fully cooked and tender.
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Step 5: Remove the lid and add olives and capers for the last 10 minutes and allow the sauce to reduce and thicken. Serve.
We hope you enjoy this recipe!
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