Friday, January 26, 2018

Braised Chicken with Tomatoes and Olives - Recipe




Sorry about the photo - I completely forgot to take one before everyone gobbled this up! Here's the lone piece I was able to save for hubby's lunch tomorrow!

I've made a similar dish before, but I really enjoyed this recipe from the New York Times. Of course I made adjustments. Here is my version:

Serves: 5-6 people
Time: 1.5 hours

Ingredients
  • 2 tablespoons organic extra virgin olive oil
  • approximately 3 pounds of chicken (I use a combination of boneless skinless breast and thigh meat)
  • Organic sea salt and freshly ground black peppercorns, to taste
  • 2 medium organice onions, chopped
  • 2 cloves organic garlic, minced
  • 1 28-ounce can organic diced tomatoes with juice
  • 1 cup organic homemade chicken stock
  • 1 cup organic Kalamata olives, pitted
  • 1 t dried thyme
Instructions
  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. 
  • Add the chicken and sprinkle with salt and pepper
  • Cook undisturbed, adjusting the heat so the chicken doesn’t burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. 
  • Continue cooking, turning the chicken every few minutes, until brown all over, 5 to 10 minutes more. Remove the chicken from the pan.
  • Add the onions and cook, stirring occasionally, until soft, 3 to 5 minutes. 
  • Add the garlic and tomatoes, and cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. 
  • Stir in the broth and let the mixture bubble for another 2 minutes.
  • Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. 
  • Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. 
  • Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). 
  • Taste the sauce, and adjust the seasoning, and serve.

Note: Ciabatta bread goes so nicely with this!

Enjoy!


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