Chicken with Piquillo Tomatoes and Olives
Transform your weeknight dinners with this vibrant and flavorful Chicken with Piquillo Tomatoes and Olives recipe. Succulent bone-in, skin-on chicken thighs are seared to golden perfection, then simmered in a rich, Mediterranean-inspired sauce featuring sweet piquillo peppers, juicy cherry tomatoes, and briny kalamata olives. A splash of dry white wine and fragrant fresh thyme add depth to this hearty, one-pan meal, while a sprinkle of fresh parsley provides the perfect finishing touch. Ready in under an hour, this dish pairs beautifully with crusty bread, fluffy rice, or roasted vegetables, making it an ideal choice for a comforting family meal or an impressive dinner party centerpiece. Experience the perfect blend of savory and tangy flavors in every bite!
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 7 ounces piquillo peppers (jarred), drained and sliced into strips
- 1.5 cups cherry tomatoes, halved
- 0.75 cup kalamata olives, pitted and halved
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
Step 1
Season chicken thighs on both sides with salt and pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for 5-6 minutes until the skin is golden and crisp, then flip and cook the other side for 3-4 minutes. Remove from the skillet and set aside.
Step 3
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn it.
Step 4
Add the piquillo peppers, cherry tomatoes, and kalamata olives to the skillet. Cook for 3-4 minutes, stirring occasionally, to combine the flavors.
Step 5
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3 minutes.
Step 6
Stir in the chicken stock and thyme leaves. Return the chicken thighs to the skillet, skin-side up, along with any juices that may have collected on the plate.
Step 7
Reduce the heat to a simmer, cover, and cook for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 8
Uncover and allow the sauce to thicken slightly, about 3-4 minutes.
Step 9
Garnish with fresh chopped parsley and serve hot with crusty bread, rice, or roasted vegetables on the side.
Nutrition Facts
| Serving size | (1844.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2805.6 |
| Total Fat 211.4g | 0% |
| Saturated Fat 49.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 739.6mg | 0% |
| Sodium 6134.7mg | 0% |
| Total Carbohydrate 41.9g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 16.4g | |
| Protein 176.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 309.5mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2856.2mg | 0% |
Source of Calories