recipe + photography by BRENDA ATHANUS

Serves 4-6

4 to 6 fat chicken thighs, on the bone and with skin
¾ chopped onions
3 to 4 chopped garlic cloves
¾ chopped canned tomatoes, with juice
1 cup water
1 cup white wine
1½ tablespoons of dried tarragon
2 tablespoons capers
3 tablespoons of Pernod or other anise-flavored alcohol

Remove any excess skin from each thigh and brown in a little coating of preheated olive oil in a heavy and deep pot. Brown the other side—go slowly and get them to a nice golden and crispy brown.

Turn thighs again skin side up (remove extra fat/oil with a paper towel) add onions, chopped garlic and stir until the air is fragrant with this mingled duo.

Next, add the tomatoes, water, wine, tarragon, capers and Pernod. That’s it!

Let it simmer, covered, for 20 to 30 minutes based on the size of the thighs.

I serve this with pasta, BUT I only cook it almost to “the tooth” and finish it in the chicken pot, so the flavors become seamless and oh, so, good.

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