braised chicken with tomatoes and olives

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This dish is light and flavorful, served with bacon wrapped cabbage wedges and spaghettini with garlic and lemons. It’s the perfect supper for a weeknight or date night!

Braised Chicken with Tomatoes and Olives (adapted from epicurious)

8 chicken thighs with skin and bones (2 1/2 lb)
1 tablespoon olive oil
1 medium onion, finely chopped
4 large garlic cloves, minced
1 (14 oz/400g) can crushed tomatoes in puree
1/2 cup Kalamata or other brine-cured black olives, pitted and sliced in half
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: fresh thyme leaves

Accompaniment: spaghettini with garlic and lemon

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring them as they are browned to a plate.

Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes. Garnish with thyme leaves.

Cabbage with Bacon

To make the cabbage with bacon, cut the cabbage into quarters then cut each quarter in half. Sprinkle each wedge with salt and pepper. Wrap each wedge with half a strip of bacon and bake in a 350˚F/175˚C oven for 10 minutes or until the bacon crisps and the edges of the cabbage darken and brown.

Spaghettini with Garlic and Lemons (adapted from epicurious)

1/2 pound of spaghettini
1 cup reserved cooking water
zest of two lemons
4 large cloves garlic, minced
salt and pepper to taste
red pepper flakes to taste
1/2 cup extra virgin olive oil

Cook the spaghettini in a pot of boiling salted water until al dente. Reserve 1 cup of the cooking water and drain the rest.

In a large 12 inch skillet or wok, heat 1/2 cup olive oil with garlic and pepper flakes until the garlic is golden, about 5 minutes. Add the zest, salt and pepper. Add the cooked spaghettini to the skillet and toss. Taste and adjust seasoning.

 

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