Braised Chicken with Tomatoes and Olives |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
8 chicken thighs with skin and bones (2 1/2 lb) |
1 tablespoon olive oil |
1 medium onion, finely chopped |
2 large garlic cloves, minced |
1 teaspoon chopped fresh thyme |
1 (14- to 15-oz) can crushed tomatoes in purée |
1/2 cup kalamata or other brine-cured black olives, pitted and quartered lengthwise |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
garnish: fresh thyme leaves |
accompaniment: spaghettini with garlic and lemon |
Directions:
1. 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 as browned to a plate.
2. 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.
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