Monday, October 26, 2015

Pan-Fried Chicken Thighs with Olives and Tomatoes

Pan-Fried Chicken Thighs with Olives and Tomatoes starts with perfectly cooked tender and juicy chicken thighs with golden brown crispy skin, finished in a mind blowing fresh tomato-wine sauce with marinated olives. It is a simple recipe sure to be on your menu again and again.

Pan-Fried Chicken Thighs with Olives and Tomatoes starts with perfectly cooked tender and juicy chicken thighs with golden brown crispy skin, finished in a mind blowing fresh tomato-wine sauce with marinated olives. It is a simple recipe sure to be on your menu again and again.


We are so excited to be partnering with STAR Fine Foods, one of our favorite brands to bring you this  fabulous new recipe and an awesome giveaway filled with our favorite STAR Fine Foods products.  STAR's new line of marinated and stuffed olives just came out and I have to tell you I am hooked. Of all the new products my absolute favorite is the Flavor Destinations: Spanish (Tomato & Peppers) Marinated Olives.

As soon as I tasted them I knew they were destined for an amazing dish! The zestiness of the Spanish flavors really shine through with these gazpacho inspired marinated olives with tomatoes, peppers, onions and a fantastic combination of spices. They certainly made for the perfect component to my recipe.

Funny thing, I fought the chicken thigh train for a long time. I have been a boneless skinless kind of girl for as long as I have been eating chicken, but Chad loves the thighs. So, I finally got on board and whipped up some perfect pan-fried chicken thighs and he loved them so much he ate 3!

After 15 years of chicken breasts, I guess he was making up for lost time, poor guy. LOL. Well I decided to put those perfect pan-fried chicken thighs into an amazing dinner.

http://theslowroasteditalian-printablerecipe.blogspot.com/2015/10/pan-fried-chicken-thighs-with-olives.html



It all starts with pan-fried tender and juicy chicken thighs with golden brown crispy skin, finished in a flavorful fresh tomato-wine sauce. The tomato-wine sauce with olives truly makes this a magical dish that is definitely perfect to make for company. Can you image those vibrant colors and flavors on your table?

http://www.theslowroasteditalian.com/2015/10/mediterranean-kitchen-gift-set-giveaway.html


Make sure you head over to enter this awesome Mediterranean Kitchen Gift Set. Giveaway ends 11/1/15 11:59pm PST.  1 winner.  Entrants must be US residents, 18 years or older.  1 mandatory entry, multiple additional entry options. CLICK HERE FOR GIVEAWAY.

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2015/10/pan-fried-chicken-thighs-with-olives.html

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PRINT RECIPE
 
Pan Fried Chicken Thighs with Olives and Tomatoes
SERVES 6 | TOTAL TIME 40 Min | ACTIVE TIME 20 Min

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
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

3 comments:

  1. Looks SO yummy!! Would this also work well with boneless, skinless chicken breasts?

    ReplyDelete
  2. I loved this recipe! The only thing I changed was I used bacon drippings instead of olive oil. It was so delicious and flavorful. Next time I will use less salt as the olives I used had plenty of salt.

    ReplyDelete

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