CRISPY CHICKEN IN GARLICKY TOMATO SAUCE

Crispy Chicken in Garlicky Tomato Sauce image

Provided by Valerie Bertinelli

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.