Serves 4

Ingredients:

6 bone-in, skin on chicken thighs
Salt
2 Tbs. EVOO
1 head garlic, cloves peeled and sliced thinly
2 medium sized juicy ripe or better yet, over ripe tomatoes
2 Tablespoons salted (or brined) capers, rinsed
1/4 cup + 1 Tbsp. red wine vinegar
2 Tablespoons honey
1/4 cup chicken stock or water
1 small handful fresh oregano leaves
2 Tablespoons finely minced parsley

Serve with:
Small boiled potatoes or crusty bread

Method:

1. Season the chicken thighs with salt and leave, uncovered in the fridge overnight. This step is not necessary but highly recommended for crispier skin.

2. Heat a large wide sauté pan over high heat and add the olive oil. Brown the chicken on the skin side until it is deeply golden brown, about 5-7 minutes. Flip and cook on the other side another 2-3 minutes and then remove from the pan and set aside.

3. Reduce the heat to medium and add in all the garlic, capers and oregano and sizzle until the garlic is turning golden brown.

4. Cut out the core out of the tomatoes and cut the tomatoes into large chunks. Add them in and season again with a pinch of salt. After they have broken down a little after a minute or two, add in the chicken stock (or water), honey and vinegar, reserving the 1 tablespoon of vinegar for the end. Add the chicken back in with the skin side up and bring this up to a simmer. Simmer for about another 5-10 minutes until the sauce thickens and the chicken is cooked through. An internal meat thermometer will read 65C when they are finished cooking.

5. To finish, taste the sauce and adjust with salt and the remaining vinegar if you want it to be more sour. Garnish with chopped parsley. Serve hot.