Ingredients
- 6 Skinless Chicken Thighs
- Sea Salt & Black Pepper to Taste
- 1 cup cherry tomatoes
- 2 Tbsps avocado oil, or extra virgin olive oil
- 1/2 cup pitted olives
- 1 small red onion, slice
- 2 Tbsps capers
- 4 garlic cloves, minced
- 2 Tbsps anchovy paste
- 2 Tbsps fresh THYME
- 1/2 cup dry white wine (or chicken broth)
Instructions
Step 1
Preheat the oven at 350F
Step 2
Heat a large oven-safe skillet, add oil and the chicken thighs, sprinkle with sea salt and pepper to taste – sear until golden on both sides. Set chicken aside on a plate. (I cooked mine in the air fryer at 390F for 12 minutes skin down, the 10 minutes skin up)
Step 3
In the same skillet, add the sliced onions, chopped garlic and anchovy and sautee for about 1 minute. Add the white wine (or broth) olives, tomatoes and thyme. Cover with a lid and let it simmer for about 10 minutes. (If you air fry the chicken transfer the oil from your basket to the pan)
Step 4
Place the chicken over the sauce in your skillet, cover with a lid and bake at 350f, for about 15-20 minutes, or just until the sauce thickens
Step 5
Sprinkle with fresh parsley and serve hot.
Thyme Tip:
Exchange fresh tomatoes and white wine, for 1 can of diced tomatoes with the juice.
