Stemperata

Directions

1. 1
   Pre-heat oven to 350 degrees F / 175 degrees C.
2. 2
   Lightly coat bottom of glass or ceramic pan with olive oil.
3. 3
   Clean fat off of chicken and place skin side up in dish. Pull skin back and place thinly sliced garlic between skin and chicken, approx. 4 slices per thigh.
4. 4
   Sprinkle salt, pepper and basil - close skin.
5. 5
   Sprinkler capers liberally. Crack olives to spread open and place evenly in pan. Sprinkle olive oil and balsamic vinegar.
6. 6
   Cover with aluminium foil and bake for 45 minutes.
7. 7
   Remove foil, turn over thighs and bake another 15 minutes.
8. 8
   Turn over thighs again and bake another 30 minutes or until most of the liquid is almost gone and caramelising.