Braised Chicken Thighs

(I had to find a recipe for chicken thighs since they were on sale for $0.99/lb)

6 Chicken thighs
Extra virgin olive oil
salt & pepper
1 28oz can diced tomatoes
2 Tbs capers (rinsed & chopped)
5 cloves garlic (rough chop)
1-2 tsp Italian seasoning
1/2 c dry vermouth
1/2 c chicken broth
a few shakes of crushed red pepper flakes

Rinse & dry chicken, sprinkle with salt & pepper.
Heat oil in large skilet over med-high heat, place chicken skin side down & brown (about 8mins). Remove chicken from pan.
Remove excess fat/oil from pan.
Saute garlic
add broth and scrape brown bits from pan
add tomatoes, capers, vermouth, herbs & pepper flakes bring to boil
Return chicken to pan, reduce heat to simmer, cover, cook for 20 minutes
flip chicken, cover, cook for another 20 mins

Serve with long grain rice and braised chard (recipe to post tomorrow)