8 chicken thighs on the bone, skin-on 2 teaspoons olive oil Salt 6 large garlic cloves, roughly chopped 600 grams chopped tomatoes 1 cup chicken stock (homemade or low sodium) 2 sprigs thyme Orzo or rice for serving
Rinse the chicken thighs and pat them dry. Season them liberally on all sides with salt. Heat the olive oil in large, heavy sauté pan with high sides over medium heat. Brown the chicken thighs on both sides in two batches, about 5 minutes per side. Transfer the chicken to a plate and keep warm. Pour off all but about a tablespoon of fat in the pan.
Turn the heat down to medium-low and add the garlic. Cook, stirring frequently, until you can smell it, about a minute. (Don’t let it burn.) Add the tomatoes, chicken stock and a large pinch of salt, and turn the heat up until the liquid comes to a simmer, scraping up the brown bits from the bottom of the pan with a wooden spoon as they loosen. Add the thyme and then nestle the chicken thighs, skin-side-up in the sauce.
Partially cover the pan and turn down the heat so that the sauce is simmering gently. Cook for about 30 minutes, until the chicken is tender.
If the sauce is thin, transfer the chicken to a clean plate and keep warm while you turn up the heat for a few minutes so that the sauce simmers and thickens a bit. Don’t let it cook down too much — you want this to be pretty saucy.
Return the chicken to the sauce and heat through before serving over orzo or rice.