Description
Four portions of bone-in chicken thighs in tomato-olive-pepper sauce.
Ingredients
Scale
- 8 small thighs Bone-in skin-on chicken thighs
- 1 tablespoon Olive oil
- 1 teaspoon Fine salt
- 1/2 teaspoon Freshly ground black pepper
- 1 medium Yellow onion, sliced
- 1 pepper Red bell pepper, sliced
- 3 cloves Garlic cloves, minced
- 1 28-ounce can Crushed tomatoes
- 1/2 cup Low-sodium chicken broth
- 1/2 cup Pitted Kalamata olives, halved
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
Instructions
- Pat eight small bone-in chicken thighs dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a large deep skillet; brown thighs in two batches about six to eight minutes per batch, turning, then transfer to a plate. Browning is not full cooking.
- In the same skillet soften one sliced onion and one sliced red bell pepper roughly eight to ten minutes; add three minced garlic cloves for the final minute. Stir in a 28-oz can crushed tomatoes, 1/2 cup broth and 1 tsp oregano, scraping browned bits.
- Return chicken and accumulated juices to the sauce. Cover and simmer gently about 25–30 minutes, checking the thickest part of each thigh away from bone; poultry must reach at least 165°F on a food thermometer. The time may vary with thigh size.
- Stir in 1/2 cup halved pitted Kalamata olives near the end, warm them through and top with 2 tbsp chopped parsley. Divide into four provisional portions of two small thighs with sauce. Measure actual cooked yield and sauce reduction in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: sear in batches for roughly 15 minutes, vegetables 10 minutes and covered simmer around 30 minutes; chicken temperature governs endpoint.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
Nutrition
- Serving Size: Two small chicken thighs plus sauce, pending size