MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seared Chicken With Salami & Olives
 Categories: Poultry, Vegetables, Beef
      Yield: 4 Servings

      2 lb Chicken thighs; boned,
           - skinned, patted dry
      2 tb Extra-virgin olive oil
           Salt & black pepper
      4 oz Salami; coarse chopped
      1 lg Shallot; coarse chopped
      1 c  Green olives; pitted, halved
    1/2 tb Unsalted butter; cold
           Honey or brown sugar

  In a large (12") skillet, heat the olive oil over medium-high.
  Season the chicken lightly with salt and pepper. Working in batches
  if necessary to avoid crowding the pan, add the chicken to the
  skillet and cook until browned underneath, about 5 minutes. Flip
  and cook until cooked through, 2 to 5 minutes. (Breasts will be
  done before thighs.)

  While the chicken's cooking, place 1 cup of water near the stove.
  (You'll need it in the next step.) Transfer the cooked chicken to a
  plate, leaving the skillet over the heat.

  Reduce the heat to medium. Add the salami and a few generous grinds
  of pepper. Cook, stirring, until browned and crisp, 3 to 5 minutes.
  Add the shallot and cook until softened, 1 to 2 minutes. Add the
  water, increase heat to a simmer and cook, scraping up browned
  bits, until reduced by half, 3 to 5 minutes. Add the olives,
  chicken and any juices from the plate. Simmer until the chicken is
  warmed through, 1 to 2 minutes.

  Transfer the chicken to serving plates. Remove the skillet from the
  heat and stir in the butter until incorporated. Taste the sauce; if
  it's too salty, add honey or brown sugar to taste. Spoon the sauce
  over the chicken.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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