Author: Canadian Living

This recipe was passed down from my mother, and I remember when she used to make it on Sundays, usually in the fall or winter. The aroma will fill the house and our appetites and anticipation would only grow stronger. My mother would serve this dish with a fresh loaf of Italian bread.

  • Portion size 8 servings
  • Credits : Rita Amato

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic chopped
  • 12 pieces skinless chicken thighs
  • 1/2 onion sliced
  • 2 tablespoons tomato paste
  • 2 lemons
  • 2 teaspoons capers in water
  • 12 black olives
  • 4 oz white wine
  • 2 oz white balsamic vinegar
  • 6 oz chicken broth
  • 4 oz water
  • 1 rosemary
  • 1 teaspoon sage
  • 1 teaspoon salt

Method

Rinse chicken pieces and soak in a bowl with water and vinegar, as you prepare the ingredients. Pat- dry the chicken with paper towel.  In a deep pot, add olive oil, add the chopped garlic.  Place chicken pieces first on top of the garlic around the pot. Place the rest of the ingredients in the order listed, over the chicken, one by one.  Once all the liquids have been added they should almost cover the Chicken pieces.  Cover the pot and cook on medium high heat, until it starts to boil.  Reduce heat to medium and continue to simmer for about 30 minutes.  Turn once and let simmer for another 15-20 minutes, or until the liquids have reduced and the chicken is fully exposed and the sauce has evaporated and has thickened.  You will be able to smell the aroma of the ingredients, and soon the chicken will be ready to enjoy.  Make sure you serve with pane fresco for dipping.
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Food

Tuscan Chicken Thighs with Black Olives and Capers

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