Chicken Thighs with Olives and Tomatoes

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.

Support Cook and Eat at Home. Purchase a PDF of the Chicken Thighs with Olives and Tomatoes recipe for $1.00.

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:

1. 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.
2. Cut each olive crosswise into 3 slices, set aside in a bowl.
3. 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.
4. 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.
5. Combine the seasonings (smoked paprika, hot smoked paprika, crushed red pepper flakes, Aleppo pepper flakes, rosemary, thyme and oregano) in a bowl.
6. 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.
7. Sprinkle the seasonings over everything in the pan, cover and let cook for 1 minute.
8. Sprinkle the sliced olives around the chicken thighs in the pan and pour the diced tomatoes and white wine into the pan.
9. Cover and simmer for 20 minutes.
10. Remove the chicken thighs to a platter and spoon the sauce over and around them on the platter, serve immediately.