MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tax Rebate Chicken
Categories: Poultry, Vegetables, Wine, Herbs, Sauces
Yield: 4 Servings

8 Chicken thighs; bone-in,
- skin-on
Salt & pepper
2 tb Olive oil
2 cl Garlic
1/3 c Dry white wine
1/4 c Grilled olives
3 tb Capers
1/2 ts Crushed red chile flakes
28 oz Jar Onofrio's Basilico
- Marinara sauce
1 c Chicken stock
1 tb Fresh oregano; chopped
2 tb Flat leaf parsley; chopped

Rinse chicken thighs under cold running water and pat
dry with paper towels. Season the thighs all over with
salt and pepper. In a shallow, heavy-bottomed pan heat
the oil on medium-high. Add the thighs, skin side down,
and cook until golden brown, about 4 minutes per side.
If you need more space, cook them in two batches. Remove
to a plate and set aside. Drain off all but 1 tablespoon
of oil.

Reduce the heat to medium and add the onion and garlic
to the pan. Cook, stirring often, until soft and
translucent, about 5 minutes. Pour in the white wine to
deglaze the pan, scraping up any brown bits that may
have accumulated on the bottom. Simmer to reduce the
liquid until almost evaporated, about 4 minutes.

Add back the chicken thighs, nestling them together,
then sprinkle in the olives, capers and chile flakes (if
using). Pour in the marinara sauce, chicken stock and
oregano. Gently stir to combine. Bring to a simmer and
cook, partially covered, until the chicken is cooked
through, 15 to 20 minutes.

Transfer the thighs to a large shallow bowl or rimmed
platter, pour the sauce over top and sprinkle with
parsley before serving.

UDD NOTES: I have made this with 4 leg "quarters" (leg
and thigh). I have used both Chardonnay and Chablis
from E & J for this - whichever I find first in the
basket of 167 ml "splits".

RECIPE FROM: http://www.onofrios.com

Uncle Dirty Dave's Kitchen

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