I would love to hear how the stovetop version turned out! Thank you for coming back to let us know. But it was the addition of the fresh tomatoes and black olives with the chicken that was a little different and I loved it too! But if used with pasta I would add a bit more canned tomatoes. I haven’t but I imagine that it would work well. I also had a ‘lemon confit’sitting around in the fridge, so I sliced it into slivers and add it in, just before popping it into the oven. One of the best dishes I have made in awhile. And yes, I believe this step is mandatory. Season to taste with sea salt and black pepper. Serve with a sprinkling of parsley (photos 8 & 9). This is my favorite Italian Braised Chicken recipe. And you’re right, I did leave a couple whole for presentation. See the picture up there? ½ cup red wine. Pop the chicken into the oven and let it cook for 40 minutes. The Endless Meal is a place for recipes that are easy to make, healthy, and delicious. This has turned into my signature dish. When I was doing the Whole30 I found the best recipes were the ones that I would eat on a regular day. Brown the chicken on both sides. … Not 100% sure about the time difference. Keep this one close at hand. . I made half a recipe tonight using boneless, skinless chicken thighs. 1. omit oil if using skin on thighs All Rights Reserved. 1 handful of flat-leaf parsley, chopped. Thanks for the recipe. The best thing about this one-pot chicken with olives … I made this gorgeous meal – so easy and delicious Could you prepare the chicken and sauce in the morning and just finish in the oven in the evening? Maria, Yes, I think you could. Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Great recipe. Caramelize the tomato paste for a few minutes. Simmer the chicken, olives and tomatoes for 40 minutes then add the pre-cooked lentils. Stir in half the parsley and the thyme and season to taste with salt and pepper. Place chicken on tomato mixture. So much flavor! Add the rest of the tomato and olive sauce ingredients, nestle the chicken back into the pan, and pop the whole thing in the oven. Isn’t the fat under the skin making it more practical to put them in skin side down? no grains. Temporarily … Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F). Heat olive oil in a large skillet over high heat. I had herbs du Provence dried, in my pantry- worked fine. Add garlic to pan, and sauté 30 seconds, stirring constantly. That would be amazing!! Sounds great, my wife is celiac so i will do a gluten free version for us. Not only is it gluten free and low carb, it's also absolutely delicious and is great for meal prepping ahead. Add the chicken thighs to the pan, skin side up. My fiance is doing whole 30 so it worked out great for both of us! I would say this dish was almost too salty for my taste. In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. I have made this recipe several times since finding it over a year ago. Sprinkle with parsley if using. The color contrast in particular was striking and they contributed a great deal of flavor. 1 chicken, 3 to 4 pounds, cut into 8 pieces, dredged in about ½ cup flour. Both these things seem to help prevent the skin from sticking when you flip the chicken over. They're so good! Place chicken on tomato mixture. Cook for 3-4 minutes, then flip and cook for 3 minutes more, just until the pieces are browned on each side. Season tomato mixture to taste with salt and black pepper. ♡♡♡, Your email address will not be published. Return chicken and any accumulated juices to … And added some whole olives for presentation? You need it. That is so wonderful to hear! Highly recommended. . https://jamiegeller.com/recipes/chicken-with-olives-tomatoes-onions Recipe will do a gluten free version for us ( the best part ) it... 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