Prepare a batch of this saucy chicken on the weekend to get a head start on dinner for the week. Searing the chicken in the skillet builds big flavor into the chunky tomato sauce; anchovies add a deep savory flavor with way less fishiness than you’d expect.
Serve the chicken over polenta one night, then switch it up later in the week by serving it over whole wheat or chickpea pasta or your favorite mixed salad greens.
How to Make It
Preheat oven to 400°F. Heat 2 tablespoons of the oil in a large skillet over high. Sprinkle chicken thighs with 1/2 teaspoon each of the salt and pepper. Place 4 of the chicken thighs, skin side down, in hot skillet; cook until skin is golden and crispy, about 5 minutes. Turn, and continue cooking 1 minute. Transfer to a plate (chicken will not be cooked through). Repeat with remaining 2 tablespoons oil and 4 chicken thighs.
Add onion and mushrooms to skillet, and cook over medium, stirring occasionally, until softened, about 4 minutes. Add anchovies and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add wine, and cook until almost completely reduced, about 2 minutes. Stir in crushed tomatoes, sugar, and remaining 1/2 teaspoon each salt and pepper. Add basil sprigs, and bring to a boil. Remove from heat, and stir in vinegar and 3 tablespoons of the capers.
Spoon half of the tomato mixture in a 13- x 9-inch baking dish. Nestle chicken thighs into mixture, skin-side up, and spoon remaining tomato mixture on top of thighs. Sprinkle with remaining 1 tablespoon capers. Bake until cooked through, and a thermometer inserted in thickest portion of chicken registers 160°F, 30 to 35 minutes. Remove from oven, and sprinkle with Parmesan and basil. Serve immediately, or store in refrigerator up to 3 days
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