INGREDIENTS
3 chicken thighs (bone-in if available), cut in quarter or Maryland (ask the butcher to cut in pieces)
Salt and pepper to season
2 Tbsp Organic Extra Virgin Olive Oil
1 small onion, minced
2 Tbsp Riverina Grove Crushed Garlic
2 Tbsp anchovies paste
1C white wine
10 cherry tomato, cut in half
1 Tbsp mixed dry herbs
1C Aurelio Mediterranean Olives
1C Aurelio Organic Pasta Sauce (Basilico, Primavera, or Arrabiatta)
2 Tbsp minced fresh Italian parsley
METHOD
Preheat the oven, salt and pepper the chicken. In a frying pan, heat olive oil, sauté the chicken golden brown, (cook the skin side first with 1 tbsp olive oil), keep warm in the oven at 200 degrees, covered with tin foil for about 10 minutes.
In the same frying pan, fry onion and garlic until onion becomes transparent, add anchovies paste and stir.
Add wine, cherry tomatoes dried herbs and olives and cook till the liquid thickens.
Add chicken back to pan and cook through (when using chicken with bone-in, simmer further or warm in the oven until the meat around the bone is completely cooked)
Transfer to a plate, sprinkle with minced parsley and serve.
