Chicken Thighs with Olives and Tomato Sauce Recipe

Ingredients

• 12 chicken thighs (about 4 pounds), skinned
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 teaspoon olive oil
• 1 1/2 tablespoons minced garlic
• 1/4 cup dry white wine
• 3 tablespoons tomato paste
• 2 to 3 teaspoons crushed red pepper
• 1 (28-ounce) can diced tomatoes, drained
• 1/4 cup sliced pitted kalamata olives
• 2 tablespoons chopped fresh flat-leaf parsley
• Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense