This is a dish that reminds me of my Grandpa Slim . When Bob and I were first married my Grandpa would cook and bring me wonderful containers of food. Grandpa's cooking was not fancy , he would clean out the refrigerator, cook and drink a cocktail. The dish was never the same twice , but it was always yummy.
1 chicken, 4—5 lb ,cut into 8 serving pieces, trimmed of excess skin and fat
Kosher salt and freshly ground pepper
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 tablespoon chopped fresh thyme
2 tablespoons unsalted butter
1 yellow onion, thinly sliced
1 can whole plum tomatoes with juice, lightly crushed with your hands
2 tablespoons capers, rinsed
1 teaspoon anchovy paste (optional)
1⁄4 cup low-sodium chicken broth
Season the chicken with salt and pepper. Stir together 2 tablespoons of the oil, the lemon juice, garlic, and thyme. Add the chicken pieces and turn to coat. Cover and marinate in the refrigerator, turning the chicken pieces occasionally, for at least 1 hour or up to overnight.
Remove the chicken from the marinade and pat dry with paper towels; discard the marinade. Put a Cast Iron Dutch Oven on the stove top over medium-high heat, then add the butter and the remaining 1 tablespoon oil and warm until hot. Working in batches to avoid crowding, add the chicken pieces and cook, turning frequently, until browned, about 10 minutes. Preheat oven 375. Return all chicken to pot and cover if your Dutch oven has a cover. Transfer to oven and cook through about 1 hour. This can also be done low and slow all day or on a wood stove.
When chicken no longer has any pink remove pan from oven and place on stove top.
Transfer the chicken to a platter and tent with aluminum foil to keep warm. Using a large spoon, skim off and discard as much fat as possible from the surface of the cooking liquid. Bring the liquid to a simmer on the high-heat setting and cook, uncovered, until reduced and thickened, 5—10 minutes. Season with salt and pepper
Pour off all but 1 tablespoon of the fat from the pan and reduce heat. 1 tablespoon oil and warm until hot. Add the onion and cook, stirring, until softened, 3—5 minutes. Stir in the tomatoes, capers, anchovy paste (if using), and broth. Raise the heat to high and deglaze, stirring and scraping up the browned bits on the bottom with a wooden spoon. Bring to a boil.