Savory braised chicken thighs

I prefer (and recommend) bone-in, skin-on chicken thighs. They're humble, forgiving, and friggin' delicious when you give them the love they deserve. This is the kind of dish that brings me back to my grandma's kitchen. The smell alone makes you want to set the table with fine China. Serve this over a bowl of capellini-and don't forget the crusty semolina to sop up that savory tomato sauce.

Serves 4-6 | Prep: 15 minutes | Cook: 1 hour 15 minutes

Ingredients:

• 8 bone-in, skin-on chicken thighs, about 5-6 ounces (140-170 g) each
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 1x 2-ounce (57 g) can of anchovies, thoroughly drained
• 1 small white onion, sliced (about 1/2 cup)
• 1 yellow bell pepper, sliced (about 1/2 cup)
• 1 fennel bulb, sliced (about 1/2 cup)
• 1/2 cup red wine
• 5 garlic cloves, thinly sliced
• 1/2 cup sun-dried tomatoes, thinly sliced
• 1x 28-ounce (793 g) can crushed tomatoes
• 1 tablespoon raw honey
• 1/3 cup pitted Castelvetrano olives
• 3 tablespoons capers
• 4 basil leaves
• Juice of 1/2 lemon
• Chopped parsley, for garnish

Method:

1. Liberally season the chicken thighs with salt and pepper.
2. Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium heat. Add the chicken thighs, skin-side down, and cook for 8 to 10 minutes per side. Remove from the pan and set aside.
3. Reduce the heat to low and add in the remaining olive oil and the anchovies. Cook for 3 to 5 minutes.
4. Add the onions, peppers, and fennel. Cook for 10 to 12 minutes until caramelized.
5. Add the red wine, garlic, sun-dried tomatoes, crushed tomatoes, and honey. Stir.
6. Nestle the chicken thighs in the sauce, skin-side up.
7. Add in the olives and capers. Sprinkle the basil on top, cover, and simmer for 40 minutes.
8. Remove the saucepan from the stovetop and remove the cover. Broil in the oven for 3 to 5 minutes until the chicken skin is caramelized.
9. To finish, squeeze fresh lemon juice on top and garnish with chopped parsley.