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20) Sicilian Caponata-Topped Chicken Thighs

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2 lbs)
  • Salt and pepper to taste
  • 2 tbsp olive oil divided
  • 1 medium eggplant diced (about 1 lb)
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/3 cup tomato sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp capers drained
  • 1/4 cup green olives sliced
  • 1 tbsp sugar or honey
  • Fresh basil or parsley chopped, for garnish

Method
 

  1. Preheat oven to 400°F. Season thighs with salt and pepper.
  2. Heat 1 tbsp olive oil in an ovenproof skillet; sear thighs skin-side down until golden, 5–6 minutes. Flip and transfer to oven for 20 minutes.
  3. Meanwhile, heat remaining oil in a pan. Sauté eggplant and onion until softened, about 8 minutes.
  4. Add garlic, tomato sauce, vinegar, capers, olives, and sugar; simmer 5 minutes to meld flavors.
  5. Spoon caponata over finished thighs and return to oven 5 minutes to meld. Garnish and serve.