Total Time: 2 hours, Prep Time: 45 mins
- 10 boneless, skin-on chicken thighs
- 2 tsp. olive oil, divided
- 1 onion, minced
- 1 anchovy fillet, chopped
- 1/4 tsp. cayenne pepper
- 6 cloves garlic, minced or pressed
- 1 c. white wine
- 1 c. chicken stock
- 1 c. diced canned tomatoes
- 2 Tbl. tomato paste
- 1.5 Tbl. fresh thyme, less if dried
- 1 bay leaf
- 2 tsp. fresh oregano, less if dried
- 2 tsp. lemon zest, divided
- 2 tsp. parsley, chopped
- 3/4 c. olives, rough chop
Preheat oven to 300 degrees.
Heat 1 tsp olive oil in Dutch oven over medium heat. Season chicken thighs with salt & pepper. Sear them on both sides until very brown. Remove them from pan and drain all but 1 Tbl. of rendered fat. Add onion and cook for 4 min. Add anchovy, garlic, and cayenne pepper and cook for 1 additional minute. Deglaze pan with white wine. Add chicken stock, canned tomatoes, tomato paste, thyme, bay leaf and oregano. Put thighs back in pan and cover. Put into oven and let simmer for 75 mins. Remove from oven and remove chicken thighs from pan onto a plattter. Cover with foil. Also remove bay leaf.
Put the pan with the remaining sauce on high heat, add 1 tsp. of lemon zest and reduce to 2 cups. Remove from heat and add olives and additional 1 tsp. olive oil. Mix remaining 1 tsp. lemon zest with 2 tsp. chopped parsley and mix in just before serving. Pour sauce over thighs on platter. Serve with baguette for dipping in sauce.