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deanmurphy
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Cut on each side of the bone to expose the bone and make it easier to cook.
Season the chicken thighs with salt and pepper on both sides.
Place the chicken thighs skin-side down in a cold non-stick pan and cook on high heat to brown the skin, about 20-25 minutes.
Cover the pan and cook on low heat for another 20-25 minutes.
Crush 3 cloves of garlic to release the essential oils and make it very strong.
Add the crushed garlic to the pan with the chicken and fry for 20-30 seconds.
Deglaze the pan with 3 tbsp of vinegar and let it reduce for 20-30 seconds.
Add 2 tbsp of water and 2 tbsp of ketchup to the sauce and stir to combine.
Add a dash of Tabasco.
Add ½ cup of olives (optional).
Serve the chicken with the sauce, garnished with chives or parsley.