Chicken Thighs with Olives and Tomatoes is mildly zesty and very colorful. Chicken thighs are a juicy alternative to chicken breasts and really lend themselves to browning and then simmering in a sauce; using boneless, skinless chicken thighs make this a lot easier to eat.
Prep Time: 15 minutes, Total Time: 1 hour 30 minutes. Serves 2.
Ingredients:
- 6 to 8 Shallots, more if necessary, see Preparation
- 4 to 6 Garlic cloves, more if necessary, see Preparation
- 1 cup sliced Queen-size Pimento-stuffed Green Olives, sliced
- 4 Tbs Extra Virgin Olive Oil
- 2 Tbs Unsalted Butter
- 4 boneless, skinless Chicken Thighs
- 4 Tbs minced Shallot
- 2 Tbs minced Garlic
- 1 tsp Smoked Paprika
- 1 tsp Hot Smoked Paprika
- ½ tsp Crushed Red Pepper flakes
- ½ tsp Aleppo Pepper flakes
- 1 tsp minced Rosemary leaves
- 1 tsp dried Thyme leaves
- 1 tsp dried Oregano leaves
- 2 cups diced Tomatoes
- 1 cup dry White Wine
Preparation:
- Peel and trim enough shallots and garlic cloves to yield the required amount. Cut into them into pieces, place in a small food processor and blitz them into a rough puree.
- Cut each olive crosswise into 3 slices, set aside in a bowl.
- Add the extra virgin olive oil and unsalted butter to a wide, deep frying pan with a cover. Melt over a medium heat and swirl together to mix the oil and melting butter.
- Once the butter has melted and the oil and butter are bubbling, place the boneless, skinless chicken thighs formerly-skin-side down in the pan and fry over a medium-high heat until browned. Turn the browned thighs over and repeat to brown the other side.
- Combine the seasonings (smoked paprika, hot smoked paprika, crushed red pepper flakes, Aleppo pepper flakes, rosemary, thyme and oregano) in a bowl.
- Spoon the shallot and garlic puree into the pan around the browned chicken thighs, cover and sauté until the shallot and garlic puree begins to brown.
- Sprinkle the seasonings over everything in the pan, cover and let cook for 1 minute.
- Sprinkle the sliced olives around the chicken thighs in the pan and pour the diced tomatoes and white wine into the pan.
- Cover and simmer for 20 minutes.
- Remove the chicken thighs to a platter and spoon the sauce over and around them on the platter, serve immediately.
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