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Recipe inspired by Sara Moulton


  • 1 1/2 pounds, chicken thighs – skin in and bone in
  • Kosher salt and fresh ground black pepper
  • 2 tablespoons, il Fustino EVOO
  • 1 medium, onion – chopped
  • 1 clove, garlic – minced
  • 1 14 1/2 ounce can, diced tomatoes – with juice
  • 1/4 cup, il Fustino Fig Balsamic
  • 1 cup, canned chicken broth or chicken stock
  • 2 tablespoons, unsalted butter


Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper

Heat the oil in a large skillet over high until hot

Reduce heat to medium high and add the chicken thighs, skin side down

Saute for 6 minutes or until the skin is nicely browned

Turn the chicken over and saute for 12 to 14 minutes, or until the chicken is just cooked through

Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil

Reduce heat to medium

Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes

Add the garlic and cook 1 minute

Add the tomatoes and cook until softened slightly, about 3 minutes

Add the vinegar and broth and simmer for 5 minutes

Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted

Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce.

Posted by:il Fustino

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