2 -4 tablespoons oil
1 small onion, finely chopped
1 tablespoon fresh minced garlic
4 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoon dried red pepper flakes
4 chicken thighs (with leg attached, or use chicken breasts with skin on)
salt and pepper
6 steak tomatoes (instead of 2 cups canned crushed tomatoes)
1/2 cup dry white wine (if using chicken broth use 1 cup)
1/2 cup kalamata olive (or to taste)
1 Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
2 Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
3 Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
4 Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
5 Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
6 Transfer the chicken to a plate.
7 Boil the sauce over high heat for about 5 minutes to thicken.
8 Mix in olives and simmer until heated through (about 5-6 minutes).
9 Serve with hot cooked noodles.
NO CHEESE~! >_< DON'T LIKE IT.
Cheese thickens the viscosity and lightens the color of the sauce.
Drain tomatoes first.