If you like Italian food then you’ll love this! Succulent chicken thighs in a rich, warmly spiced, tomato sauce.

Serve it over pasta or with silky orzo or even on its own with a chunk of crisply toasted ciabatta to dip in…..

Serves 4.

8 chicken skinless, boneless chicken thighs
Seasoning
1 tsp rapeseed oil (I use The Magnificent Seed Extra Virgin Rapeseed Oil)
1 medium red onion, finely chopped
3 garlic cloves, thinly sliced
4 to 5 anchovies, roughly chopped (Note*)
½ teaspoon red-pepper flakes
1 tablespoon tomato paste
1 x tin chopped tomatoes. whole tomatoes, gently crushed with your hand or a spoon
100g roughly chopped pitted black or green olives
2 tablespoons capers
2 tablespoons roughly torn basil leaves (optional) Parmesan (optional)

(Note* Don’t worry if you don’t like anchovies, you won’t know they’re in this but they make the flavour rich and luscious.)

Pat chicken thighs dry and season well with freshly ground sea salt and pepper.

In a deep-sided pan, brush the oil all over the base and heat the oil over medium-high. Add the chicken thighs and cook undisturbed until nicely browned (around 5 to 6 minutes).

Flip and brown the other side of the chicken thighs (4 to 5 minutes more) and transfer to a plate and set aside.

Return the pan to a medium heat. Add the onion and cook until softened, 2 to 3 minutes (if necessary add a splash of water to deglaze the pan), add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.

Add the tomato paste and stir until mixed through, then stir in the tomatoes and their juices. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated.

Simmer until the chicken has cooked through (15 to 20 minutes), adding a tablespoon or so of water if the sauce begins to look to thick.

Taste and adjust seasonings accordingly.

Serve on a bed of pasta with the chicken nestled on top and the rich sauce spooned over and garnished with the basil and Parmesan (if using).