Savory Chicken and Olive Medley with Anchovy Essence

1.Heat olive oil in a large skillet over medium heat.

2.Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the diced onion and red bell pepper. Sauté for about 5 minutes until softened.

4.Add the minced garlic and cook for an additional minute until fragrant.

5.Stir in the minced anchovies, dried oregano, dried thyme, and red pepper flakes, cooking for another minute to combine the flavors.

6.Pour in the white wine, scraping the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes until slightly reduced.

7.Add the chicken broth, green olives, black olives, and capers to the skillet. Stir well to combine.

8.Return the chicken thighs to the skillet, skin-side up, and bring the mixture to a gentle simmer.

9.Cover the skillet and let it cook for about 25-30 minutes, or until the chicken is cooked through and tender.

10.Taste and adjust seasoning with salt and pepper as needed.

11.Once done, remove from heat and let it rest for a few minutes before serving. Garnish with fresh parsley.