This is a lovely easy winter warmer with so much delicious flavour. I added a few chopped anchovies to the sauce which gave it a lovely savoury saltiness. They dissolve into the sauce so no need to tell any anchovy haters out there 😂 serve with crusty bread, rice or jacket potatoes.
8 chicken thighs
1 medium red onion - finely slic
4 cloves garlic - chopped
5 anchovy fillets - chopped
1 glass red wine
1 tin tomatoes
Preheat the oven to 200 degrees.
Start by colouring the chicken skin side down until golden (roughly 4-5 minutes on each side) then turn over and colour the other side. Remove from the pan and get rid of any excess oil. Sauté the onion until soft, then add the garlic, anchovies and olives. Pour in the red wine and reduce. Add the tomatoes and bring to a gentle simmer. Return the chicken to the pan skin side up and into the oven for 30 minutes. Serve with crusty bread or baked potatoes.