Ingredients
4 - 6 bone in skin on chicken thighs
¼ cup olive oil
½ yellow onion, sliced
4 cloves garlic, sliced
2 anchovy filets
2 tbsp tomato paste
½ cup dry white wine
1 cup chicken broth, plus more for bone broth rice
1 cup heavy cream
8 oz jar sun dried tomatoes, chopped
½ cup sliced green olives, Castelvetrano is preferred
1 cup grated parmesan
1 cup basil leaves
salt and pepper for seasoning
Rice
Directions
Step 1
Preheat the oven to 350F.
Step 2
Add olive oil to a large, high walled, oven proof skillet and heat to medium-high.
¼ cup olive oil
Step 3
Season chicken with salt and pepper on both sides and add to the hot oil. Cook skin side down first for 5-7 minutes, until the skin is deeply golden and crispy. Cook on the other side for about 5 more minutes, then remove and set aside.
4 - 6 bone in skin on chicken thighs
salt and pepper for seasoning
Step 4
Add onions and garlic and cook, stirring frequently, until softened and starting to brown. About 5-7 minutes.
½ yellow onion, sliced
4 cloves garlic, sliced
Step 5
Add anchovy filets and tomato paste and cook until the anchovy is fully broken down and tomato paste goes from bright red to burnt red. About 2-3 minutes.
2 anchovy filets
2 tbsp tomato paste
Step 6
Add in wine and broth and let simmer until the alcohol smell goes away. About 3-5 minutes. During this time use your spoon to scrape up any browned bits on the bottom of the pan.
½ cup dry white wine
1 cup chicken broth, plus more for bone broth rice
Step 7
Lower the heat to low and add in heavy cream. Mixie mix to combine.
1 cup heavy cream
Step 8
Add the sun dried tomatoes, olives, parm, and basil leaves. Mixie mix to combine.
8 oz jar sun dried tomatoes, chopped
½ cup sliced green olives, Castelvetrano is preferred
1 cup grated parmesan
1 cup basil leaves
Step 9
Place the chicken back in the pan, skin side up, and pour in any juices left in the bowl/plate.
4 - 6 bone in skin on chicken thighs
Step 10
Add the entire skillet to the oven and bake for another 15-25 minutes, until the internal temp of the chicken is 180-190F. Taste test the sauce and season with salt and pepper accordingly.
salt and pepper for seasoning
Step 11
While the chicken is baking make some bone broth rice! Just use the remaining broth you have and whatever rice you have on hand. Cook to your rice's specific ratios, but please make sure to rinse your rice first! It makes such a better batch I swear.
1 cup chicken broth, plus more for bone broth rice
Rice
Step 12
Serve chicken over the bone broth rice with plenty of the sauce.
Step 13
ENJOY!
