- 3 tablespoons olive oil
- 1 cup all-purpose flour for dredging
- Salt and freshly ground pepper
- 1 pound (500 grams) boneless, skinless chicken thighs (about 8)
- 1 cup onion, chopped
- 2 anchovy fillets, minced (or Worcestershire sauce)
- 1 tablespoon garlic, chopped
- 1 19-ounce (540-gram) can Italian plum tomatoes, squished up with their juices
- ½ cup chicken stock (homemade or low-sodium)
- 2 teaspoons fresh thyme, chopped
- 1 bay leaf
- ½ cup black olives, pitted
- 2 tablespoons chopped fresh parsley (optional)
Heat 2 tablespoons of oil in a large, deep frying pan or Dutch oven over medium-high heat.
Place flour in a shallow dish and season well with salt and pepper. When oil is hot, dredge chicken in flour, shaking off any excess. Working in batches, cook chicken for 2 minutes per side or until browned. Remove to a plate and reserve.
Add remaining 1 tablespoon oil to pan. Lower heat to medium and add onions and anchovies (or Worcestershire sauce) and cook for 5 minutes or until onions are soft. Add garlic and cook for 1 minute longer. Add tomatoes, stock, thyme and bay leaf and bring to a gentle simmer.
Add olives and chicken. Submerge chicken in sauce and cook, turning chicken after the first 15 minutes, for 30 minutes or until cooked through. Adjust seasonings if necessary. Garnish with parsley.