If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
8 bone-in skin on chicken thighs, or whatever you like
Kosher salt and fresh ground pepper
Flour for dredging
1/4 cup olive oil, divided
1 medium yellow onion, sliced
3 carrots, cut into coins
2 tablespoons minced garlic
1 cup roasted red pepper strips
1/2 cup vermouth
28 ounce can, crushed tomatoes
1/2 cup chicken broth
1/3 cup drained capers
1/2-3/4 cup pitted large black olives
1 teaspoon dried oregano
1 teaspoon smoked paprika
4 sprigs thyme
Directions
Season chicken with salt and pepper, then coat each side with flour and shake off excess
Heat a couple tablespoons of the oil in a heavy bottomed skillet (that also has a lid), swirl to coat and then then cook thighs just until golden brown on each side - when done remove to a plate and set aside
Remove excess grease from skillet, then over medium heat add the onion & carrots - cook until just beginning to soften, about 5 min- stir well to combine
Add the vermouth and simmer until reduced by about half
Stir in garlic, until fragrant (about 30 seconds). Then add the rest: tomatoes, chicken broth, olives, capers, oregano and paprika - stir everything together well, then season to taste with salt & pepper
Return chicken to pan, add the thyme sprigs and cover, cooking at a low simmer until chicken is just cooked through, 20-25 minutes
