"Olive" This Chicken
A favorite Italian dish you'll simple fall in love with. With Olives, Roasted Red Peppers, Garlic and Tomatoes - all the essentials for a delicious Italian meal.
Ingredients:
- 6 Boneless Skinless Chicken Thighs
- Kosher Salt To Taste
- Fresh Ground Black Pepper To Taste
- 2 Tablespoons Olive Oil
- Small Yellow Onion, Diced
- 2 Garlic Cloves, Chopped
- 1 Cup Roasted Red Bell Peppers, Drained and Sliced
- 1 Cup Kalamata Olives, Drained and Halved
- 1 Cup Sliced then Halved Zucchini
- 1 Can Diced Tomato, Drained
- 1/2 Cup Chicken Stock
- 2 Tablespoons Butter
- 2 Teaspoons Fresh Thyme Leaves Chopped
- 1/4 Teaspoon Red Pepper Flakes
- 1 Tablespoon Fresh Parsley Chopped
- Pinch Chili Flakes
- Juice from 1/2 Lemon
Instructions:
- Preheat our oven to 350ºF.
- Season Chicken well with Salt and Pepper.
- Place a large cast iron skillet over Medium High Heat. Wait until the pan is very hot before adding the Olive Oil. Tilt the pan slightly to coat the entire pan.
- Add the Chicken Thighs and cook for about 5 to 7 Minutes before flipping to cook the other side. Once the Chicken is fully cooked through remove the chicken from the pan. Set aside and keep warm.
- Bring the heat down to Medium Low. Add the Chopped Onion and Garlic to the pan. Sauté for a few minutes stirring often. Watch closely to make sure they don’t burn.
- Add the Roasted Peppers, Olives and Zucchini. Cook for 1 Minute and stir to combine.
- Add the Diced Tomatoes and Chicken Stock. Bring to a simmer. Cook for about 5 Minutes, or until the Tomatoes begin to breakdown and the sauce slightly reduces.
- Fold in the Butter. Add the Chopped Thyme and Red Pepper Flakes.
- Lay the Chicken Thighs on top of your sauce in the pan.
- Place the pan into the oven and let the chicken cook all the way through - anywhere from 15 -20 Minutes. (Time varies depending on size).
- Remove from the oven and let it sit for 5 Minutes.
- Top off with a pinch of Chili Flakes and Squeeze some fresh Lemon Juice on top before serving.