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Ingredients
  • 2 pounds bone-in, skin-on chicken thighs ( 4 to 6 thighs)
  • Salt and black pepper
  • 2 tablespoons olive oil
  • 1 medium shallot minced
  • 6 garlic cloves, minced
  • ½ teaspoon crushed red pepper
  • ¼ cup chopped jarred Calabrian chiles or hot cherry peppers
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can crushed or diced tomatoes
  • Polenta, for serving
  • Fresh parsley, for serving
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