Braised Chicken, Mediterranean Style



  1. Put the oil in a skillet over medium-high heat.
  2. When hot, add the chicken, skin side down.
  3. Sprinkle with salt and pepper and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until the pieces release easily from the pan, 5 to 10 minutes.
  4. Turn and rotate them every few minutes to brown them evenly.
  5. As the chicken pieces brown, after another 5 to 10 minutes, remove them from the pan.
  6. Reduce the heat under the skillet to medium and pour or spoon off all but 2 tablespoons of the fat.
  7. Add the onions and anchovies and cook, stirring frequently, until the onions soften and the anchovies break up, 3 to 5 minutes.
  8. Add the garlic and tomatoes and turn up the heat.
  9. Cook until the mixture starts to bubble and the tomato thickens a bit, 1 to 2 minutes.
  10. Pour in the wine, stir, and let the mixture bubble for another 2 minutes.
  11. Add the olives and thyme, along with some pepper.
  12. Return the chicken pieces to the pan, tucking them into the sauce a bit.
  13. Adjust the heat so the liquid bubbles but steadily, then cover the skillet.
  14. Cook, checking every 5 minutes to turn the pieces, until the chicken is tender and cooked through, 20 to 30 minutes, adding a tablespoon of liquid if the sauce looks too dry.
  15. The meat is done when a quick-read thermometer inserted into the thickest part of a thigh reads 155 - 165 F.
  16. Remove the chicken from the pan and taste the sauce; adjust the seasoning, spoon it over the chicken, garnish with the parsley, and serve.