Seared Chicken Thighs With Cherry Tomatoes and Olives
Published July 12, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- Salt
- 1tablespoon neutral oil, such as avocado or grapeseed oil
- 2shallots, thinly sliced
- 1(6-ounce) jar pitted green olives, drained, brine reserved
- 1(6-ounce) jar pitted Kalamata olives, drained
- 1½pounds cherry tomatoes
- 3fresh tarragon sprigs
- Crusty bread, for serving
Nutritional analysis per serving (4 servings)
771 calories; 56 grams fat; 13 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 45 grams protein; 1269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat dry the chicken using a paper towel and season with salt on all sides.
- Step 2
In a large (12-inch) skillet over medium-high, heat the oil. Place the chicken skin-side down in the skillet and sear for 7 to 9 minutes, until crispy, golden and the skin easily releases from the bottom of the skillet. Flip the chicken thighs and continue cooking for 5 minutes, until golden brown. Transfer the seared chicken to a plate.
- Step 3
Remove all but about 3 tablespoons of schmaltz from the skillet and add the shallots. Decrease the heat to medium. Cook, stirring frequently, until translucent and soft, about 3 minutes.
- Step 4
Add ⅓ cup of the green olive brine to the skillet and scrape to loosen the brown bits from the bottom of the pan. Add the green olives, Kalamata olives, tomatoes and tarragon. Partly cover with a lid and bring the mixture to a simmer, occasionally stirring and crushing some of the tomatoes with the back of a spoon to release their juices.
- Step 5
When the mixture reaches a simmer, tuck the chicken thighs in between the cherry tomatoes and olives, skin-side up. Partly cover with a lid and simmer over medium for 12 minutes, until the tomatoes have released most of their juices and have burst and softened.
- Step 6
Meanwhile, place an oven rack as close to the broiler as possible and set the oven to broil.
- Step 7
Remove the lid and place the skillet under the broiler for 2 to 3 minutes, until the chicken skin is slightly charred in places and crispy.
- Step 8
Serve right away, with bread on the side.
Private Notes
Comments
We thought this was delicious, just as written. [For once, the estimate of cooking time was correct.] I may have added more olives than called for, but otherwise followed the recipe. Will definitely be in the repertoire!
I made this with chicken breasts (not a fan on dark meat). Did all of it on the stove (it's too hot in Memphis, TN for the oven). Otherwise I followed the recipe, served with wild rice. It was a HUGE hit. Wonderful addition to my repertoire. Thanks.
Really good. No tarragon,used fresh rosemary. Could not bare to turn on broiler so all on stove top. 95 feels like 107!! Served over olive oil mashed potatoes from David Tanis.
A good recipe of you use less salty olives and cut the brine back to a tablespoon. Plenty salty that way.
Very tasty dish. The dish is a bit salty. I would cut down on the olive brine to maybe 1/4 cup and not salt the chicken before cooking. I used chicken breasts since I do not eat dark meat. They were not in the slightest bit cooked after searing. I cut them into strips and added at the end. I also used a table spoon of tomato paste to add a bit more tomato flavor. I reccomend adding with the shallots to form a frond before the olive juice.
I added white wine to deglaze and about halved the amount of kalamata olives in the dish and it was wonderful! Also used some tarragon previously frozen in olive oil. Served with lightly toasted rosemary bread and it was delicious!
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