Step 1

Chop one onion, then chop garlic cloves. Season chicken thighs with salt and pepper.

Step 2

Prepare a large deep oven proof skillet or dutch oven. Heat it on medium high and add olive oil. Once the skillet is warmed up, add chicken skin side down and sear on one side for 5 minutes, Then flip and sear on the other side for 4 more minutes. Remove chicken onto a plate.

Step 3

Preheat oven to 375 F.

Step 4

To the now empty skillet add chopped onions and cook until translucent, about 5 minutes. Add chopped garlic to onions and continue cooking for another minutes.

Step 5

Next add tomato paste and balsamic vinegar. Once the mixture is bubbling, pour wine and reduce it by cooking for only a minute or two. Now add olives, honey and crushed tomatoes.

Step 6

Cook the sauce for 4 more minutes until thoroughly hot.

Step 7

Add chicken by nestling the thighs inside the sauce. Move the skillet to the oven. Set the timer for 30 minutes. Let it sit in the oven for additional 10 - 20 minutes before serving.

Step 8

Serve hot with sprinkled chopped parsley.