Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat
- table salt
- 1 tablespoon extra-virgin olive oil
- 1 small onion , chopped fine (about 2/3 cup)
- 6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
- 1 anchovy fillet , minced (about 1 teaspoon)
- 1/8 teaspoon cayenne pepper
- 1 cup dry white wine
- 1/8 teaspoon saffron
- 1 cup low-sodium chicken broth
- 1 can diced tomatoes (14 1/2 ounces)
- 2 1/2 tablespoons tomato paste
- 1 1/2 tablespoons fresh thyme , chopped
- 1 teaspoon chopped fresh oregano leaf
- 1 bay leaf
- 1 teaspoon herbes de provence (optional)
- 1 1/2 teaspoons grated orange zest
- 1/2 cup niçoise olives , pitted
- 1 tablespoon chopped fresh basil
Description
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