Pan Fried Chicken Thighs with Olives and Tomatoes


6 chicken thighs (2-3 pounds), skin-on bone-in
1-2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 cups grape tomatoes, halved
1 (5.75 ounce) jar STAR Fine Foods Tomato & Pepper Marinated Olives, drained
1 cup Chardonnay white wine

Use 1 teaspoon salt and 1/2 teaspoon pepper to sprinkle both sides of the chicken. Warm a high sided large skillet over medium-high heat. Once you hold you hand 6 inches from the skillet and feel the heat, add the olive oil. Then, place the seasoned chicken in the pan skin side down. Cook until golden brown, then flip to brown the other side, about 4-5 minutes for each side. Remove chicken and place in your upside down pot lid or on a plate.

Reduce heat to medium. Add garlic and onion. Cook until onions soften, about 3 minutes. Add olives, wine and 1 cup of tomatoes. Stir to combine and scrape the bottom of the pan to remove the browned bits. Cook until liquid has reduced about half, about 4 minutes.

Taste sauce. Add salt and pepper as necessary. I usually add about 1/2 teaspoon salt and pepper.

Add chicken (skin side up) to skillet. Cook for 10 minutes longer, until the chicken is cooked through to the bone.

If preferred you can place skillet under broiler to crisp the chicken skin. Add remaining tomatoes. Stir and serve.

DONNA'S NOTES: You can substitute chicken stock or white grape juice for the wine.

Recipe developed by Donna Elick - The Slow Roasted Italian
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