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Chicken Thighs with Olives and Tomato Sauce
Ingredients
  • 12 chicken thighs (about 4 pounds), skinned
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 1 teaspoon olive oil
  • 1 ½ tablespoons minced garlic
  • ¼ cup dry white wine
  • 3 tablespoons tomato paste
  • 2 to 3 teaspoons crushed red pepper
  • 1 (28-ounce) can diced tomatoes, drained
  • ¼ cup sliced pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
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