Chicken with Veracruzana Sauce

How to prepare chicken with veracruzana sauce

1. Pat the thighs dry with paper towels. Season with salt, black pepper, turmeric and then massage with a little oil.
   
2. Arrange them in an oven-safe dish where they fit in a single layer, without being too crowded. Pour the vinegar over them.
   
3. Bake at 220°C (425°F) for 30-40 minutes, until the skin is golden and they are fully cooked.
   
4. Meanwhile, heat the oil in a large frying pan. Sauté the finely chopped onion until very soft (about 5 minutes).
5. Add the drained capers and crushed garlic and sauté for another minute.
6. Add the diced tomatoes (without the juice from the can; you can use cherry tomatoes when available), oregano, chili (you can add chopped hot pepper instead) and ground black pepper. Cook everything for 2-3 minutes, until you see the oil gathering on the edges.
8. Add the roughly chopped olives and remove the pan from heat.
9. When the thighs are done, transfer them to the serving dish.
10. To the sauce remaining in the baking dish (the vinegar and juices from the thighs have formed a delicious sweet-sour sauce, you can taste it now; if you think there's too much fat on top, you can degrease the sauce, meaning remove some of the fat with a spoon) add the prepared vegetable sauce. Mix well. Pour the resulting sauce over the thighs.
11. It's good immediately, while the skin on the thighs is still crispy. But it's also good if it sits a bit, the thighs will marinate in the sauce. Good reheated. I served with a little polenta (made from 150g cornmeal for the 5 servings).
    

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