|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Chicken thighs||2 1⁄2 Pound|
|Yellow onion||1 Medium, peeled and chopped|
|Garlic||2 Clove (10 gm), peeled and minced|
|Anchovy fillets||4 , rinsed and finely chopped|
|Dry red wine/White wine||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Capers||2 Tablespoon, drained|
|Black pepper||1⁄4 Teaspoon|
1. Heat the oil in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken thighs and cook uncovered, for 15 minutes, turning them occasionally. Pour all but 2 tablespoons of the fat from the skillet.
2. Add the onion, garlic, anchovies, wine, vinegar, tomato paste, capers, salt, and pepper. Cover, reduce the heat, and simmer for 20 minutes, turning the chicken once or twice. Tilt the skillet and skim the fat from the sauce. Serve the chicken with buttered pasta or rice.