Chicken with Tomatoes and Olives Recipe


8 Chicken thighs (with skin and bone)

1 Tbs Rice Bran Oil

sea salt and freshly ground telicherry peppercorns

3 hardneck Garlic cloves (minced)

1 can Italian plum tomatoes

1/3 cup dry white wine

4 anchovy fillets (minced)

1/3 cup Nicoise olives (pitted) or 1/3 cup Cerignola olives (pitted & quartreed)

1/4 cup thinly sliced fresh basil leaves or purple basil leaves

1 1/2 tbsp salted capers (riansed and dried)


Chicken with Tomatoes and Olives

Yields 4 servings

This recipe was adapted from The key to this recipe is to use chicken thighs vs chicken breasts. The skin adds a lot of flavor. The other key is the anchovies. Be sure not to over-salt the chicken, as both the anchovy filets and the salted capers will add a fair amount of salt. You can always add salt at the end if desired. 

1. Prep chicken by patting it dry with paper towels, and seasoning with salt and pepper. Add chicken, skin side down, to a heavy, large skillet with rice bran oil, and place over medium high heat. Cook until golden on both sides - about 5 minutes - and then transfer chicken to platter.

2. Remove oil from pan, and cool skillet for a few minutes, and then return to low heat. Add garlic and saute for one minute. 

3. Add wine To deglaze the bottom of the pan. 

4.  Add tomatoes and increase heat to medium and bring to simmer. Cook until tomatoes are tender and heated through - about 2 minutes.

5.  Return chicken, skin side up, to skillet. Bring to a boil over medium-high heat and then reduce heat and simmer until sauce thickens and chicken is cooked through. About 25 minutes. 

6. Remove chicken from pan. Then add anchovies, olives, Basel leaves and caper to pan, and cook over medium heat until sauce thickens. Season to taste with salt.

7. Place chicken on serving plater, spoon sauce over chicken, and serve.