Chicken Puttanesca with Olives and Capers

Pat the chicken thighs dry and season them generously with salt and freshly ground black pepper on both sides.
Heat the olive oil in a large, deep pan over medium-high heat. Add the chicken skin side down and cook for 6-8 minutes without moving it, until the skin is deeply golden and releases easily from the pan. Flip and cook for another 2-3 minutes, then transfer to a plate.
2 tablespoons olive oil
4 large chicken thighs
Lower the heat to medium and pour off some of the fat if it looks too much. Add the anchovies and cook for 1-2 minutes, breaking them up with your spoon until they dissolve into the oil.
4 anchovy fillets in olive oil
Stir in the garlic and Aleppo chili flakes and cook for 1 minute until fragrant.
4 garlic cloves
½ teaspoon Aleppo chili flakes
Add the tomato paste and cook, stirring constantly, for 1-2 minutes until it darkens slightly.
2 tablespoons tomato paste
Next, pour in the crushed tomatoes then stir in the olives and capers.
2 cans (14 oz / 400 g) crushed tomatoes
½ cup pitted olives
¼ cup capers
Return the chicken to the pan skin side up, nestling each thigh into the sauce so the skin sits just above the surface.
Simmer covered over low heat for 25-30 minutes, until the chicken is tender and the sauce has thickened. Spoon a little sauce around the thighs occasionally, but keep the skin dry.
Taste and season if needed. Scatter over the chopped parsley and extra capers and serve.
A handful fresh parsley