Mediterranean Chicken Thighs

I found this recipe in my local newspaper. It is a big hit when I am having company. I usually broil it for a few minutes to brown after cooking. I hope you enjoy it as much as my family and I do.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

•  salt and pepper
• 1  pinch cumin
• 1  pinch cayenne pepper (optional)
• 1  dozen chicken thigh
• 1⁄4-1⁄2 cup olive oil
• 1  large  vidalia onion, chopped
• 4  garlic cloves, chopped
• 2⁄3 cup sherry wine
• 1 (28 ounce) can crushed tomatoes
• 2  bay leaves
• 1⁄4 cup black olives, pitted and halved
• 1  tablespoon fresh basil

Directions

1. Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs.
2. In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat.
3. Reduce heat to medium. Add onion and garlic and saute about 10 minutes.
4. Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan.
5. Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.