Chicken Thighs in Tomato and Olive SauceBy Michael Symon
This recipe comes to us from Michael Symon’s 5 in 5 , and is the first 5 in 5 recipe Michael Symon cooked on The Chew. The key to this dish is using boneless, skin on chicken thighs; the skin adds flavour while preventing the meat from drying out. By using boneless thighs and pounding them, they cook so much faster. Michael loves the Mediterranean flavours that come from the garlic, rosemary, and olives.
- ¼ cup olive oil
- 6 (4oz) Yorkshire Valley Farms Organic chicken thighs, pounded to a ¼-inch thickness
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, sliced
- 2 tbsp chopped fresh rosemary leaves
- 1 (14oz) can crushed San Marzano tomatoes with juices
- 1 cup chopped kalamata olives
- Grated zest and juice of 1 orange
- Pinch of crushed red pepper flakes
- Put large Dutch oven over medium-high heat. Add the olive oil. Season both sides of the chicken with salt and black pepper. Put the chicken skin-side down in the pan and cook until golden brown, about 2 minutes. Flip the chicken, add the garlic and rosemary, and cook for 30 seconds.
- Add 1⁄2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Add the tomatoes with juices, olives, orange zest and juice, and red pepper flakes. Cover and cook until chicken is cooked through, about 2 minutes. Taste and adjust the seasoning, adding salt and black pepper as needed.
- Remove from the heat and serve.
Reprinted from Michael Symon’s 5 in 5. Copyright © 2013 by Michael Symon and Douglas Trattner. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House, LLC, a Penguin Random House Company.