Zesty Chicken with Tomatoes and Feta

• Salt and pepper
• 4 bone-in, skin-on chicken thighs
• 2 Tbsp olive oil
• 2 shallots, minced
• 2 anchovy fillets
• 1 Tbsp red pepper flakes
• 2 Tbsp red wine vinegar
• 1 28 oz can crushed san Marzano tomatoes
• 2 Tbsp lemon juice
• ½ cup feta, crumbled
• ¼ cup parsley, finely chopped

Preheat oven to 375.

Pat chicken dry with a paper towel, then season with salt and pepper. Heat oil in a large oven-proof pan (with a lid) over medium-high heat. Add chicken thighs, skin side down, and cook for 3-5 minutes until skin is golden brown and crispy. Flip thighs over and cook for an additional 2 minutes. Carefully remove thighs and set aside.

Pour off all but 2 Tbsp oil, then add shallots and anchovy fillets and stir until shallots are soft and translucent and anchovies have completely dissolved. Turn heat up. Add red pepper flakes and stir to combine, then add red wine vinegar and stir quickly, scraping up any browned pieces from the bottom of the pan. Add tomatoes and stir to combine, then turn off heat.

Cover the pan and transfer to oven for 30 minutes or until chicken is cooked through. Once chicken is done, remove the pan from the oven and pick out chicken thighs. Set aside to cool. Stir lemon juice and feta into tomatoes, then return to oven (without lid). Carefully shred chicken meat, separating it from the bones until you are left with a pile of boneless pieces of chicken. Discard the bones (or save to make homemade chicken stock).

Pull the tomato mixture out of the oven and stir chicken back in along with the parsley. To serve, spoon chicken and tomatoes over spicy pan-fried cauliflower, with your favorite pasta, or even just a crusty bread.