Subj : 100 E-Z Dinners - 05
To   : All
From : Dave Drum
Date : Tue Nov 26 2024 14:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Chicken Thighs w/Cherry Tomatoes & Olives
 Categories: Poultry, Vegetables
      Yield: 4 servings
 
      2 lb Bone-in, skin-on chicken
           - thighs
           Salt
      1 tb Neutral oil, such as avocado
           - or grapeseed oil
      2    Shallots; thin sliced
      6 oz Jar pitted green olives;
           - drained, brine reserved
      6 oz Jar pitted Kalamata olives;
           - drained
  1 1/2 lb Cherry tomatoes
      3    Fresh tarragon sprigs
           Crusty bread; to serve
 
  Pat dry the chicken using a paper towel and season with
  salt on all sides.
  
  In a large (12") skillet over medium-high, heat the oil.
  Place the chicken skin-side down in the skillet and sear
  for 7 to 9 minutes, until crispy, golden and the skin
  easily releases from the bottom of the skillet. Flip the
  chicken thighs and continue cooking for 5 minutes, until
  golden brown. Transfer the seared chicken to a plate.
  
  Remove all but about 3 tablespoons of schmaltz from the
  skillet and add the shallots. Decrease the heat to
  medium. Cook, stirring frequently, until translucent and
  soft, about 3 minutes.
  
  Add 1/3 cup of the green olive brine to the skillet and
  scrape to loosen the brown bits from the bottom of the
  pan. Add the green olives, Kalamata olives, tomatoes and
  tarragon. Partly cover with a lid and bring the mixture
  to a simmer, occasionally stirring and crushing some of
  the tomatoes with the back of a spoon to release their
  juices.
  
  When the mixture reaches a simmer, tuck the chicken
  thighs in between the cherry tomatoes and olives,
  skin-side up. Partly cover with a lid and simmer over
  medium for 12 minutes, until the tomatoes have released
  most of their juices and have burst and softened. Step 6
  
  Meanwhile, place an oven rack as close to the broiler as
  possible and set the oven to broil. Step 7
  
  Remove the lid and place the skillet under the broiler
  for 2 to 3 minutes, until the chicken skin is slightly
  charred in places and crispy.
  
  Serve right away, with bread on the side.
  
  By: Carolina Gelen
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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