I made a few gentle changes to White’s recipe. Chicken skin has plenty of fat, so I browned the thighs in half of the oil that White recommends. And I saved time — and dishes — by pureeing the sauce in the Dutch oven with an immersion blender, instead of blitzing the tomatoes in a countertop blender as White’s recipe instructs.
But overall, the ease of this recipe feels like a gift. Serve it with a side of rice or mashed potatoes, and you’ll find that the “simple” means “simply delicious.”