Chicken thighs with olives and tomatoes is a classic Mediterranean dish that is sure to tantalize your taste buds. This dish combines succulent chicken thighs with a zesty mixture of olives, tomatoes, herbs and spices. The chicken thighs are marinated in olive oil and lemon juice, then pan-seared until golden brown. The chicken is sautéed in olive oil, then the garlic, tomatoes, and olives are added. Finally, a sprinkling of fresh herbs adds a hint of freshness and flavor. The result is a scrumptious dish that is both flavorful and nutritious. Serve it with a side of warm, crusty bread and a light, fruity white wine for a truly unforgettable meal.
Ingredients
8 bone-in skin-on chicken thighs
1 onion, chopped
3 cloves minced garlic
2 cups halved cherry tomatoes
1 tbsp oregano
1 cup green or black pitted olives
1 cup white wine
1 chili pepper
salt and pepper
olive oil
Method
Season both sides of chicken with salt and pepper.
In a medium skillet over medium heat add 1 tbsp olive oil and the onion and cook until softened, about 5-6 minutes. remove from heat and set aside.
In a large skillet over medium-high heat, heat the olive oil and then add the chicken skin side down.
Cook until well browned about 4 minutes.
Flip chicken and cook an addition 4 minutes.
Add the wine and stir until it simmers, add the chili pepper, turn heat to low, cover, and cook for 30 minutes.
If liquid evaporates to quickly, add water a couple of tbsp at a time so the chicken doesn’t burn.
After 30 minutes, turn heat to medium, add the garlic, cooked onion, tomatoes, and olives and saute for 5 minutes.
Transfer to a platter and serve.
