Last night I grabbed chicken thighs at the store with no idea what I was going to do with them. Here is what came out: Mediterranean Chicken Thighs. Mediterranean flavors with lots of veggies and sauce. It’s an economical chicken dinner that is easy and fast dinner with fresh flavors.
Quick recipes have been my saving grace through remodeling. Get these Mediterranean chicken thighs done in about 30 minutes or make them on a Sunday and re-heat during the week. They will hold 4 days well covered in the refrigerator. Any leftovers make a great lunch, so don’t worry about cooking extra.
Embrace the Dark Side
Bone-in chicken thighs have become a regular item on my menu. I’ve always been a white meat kind of girl, but dark meat chicken thighs are less expensive and the meat is richer. Thighs are also a nice change from chicken breast. If you don’t like thighs, buy bone-in chicken breasts and cut them in half crosswise.
Buying Chicken Thighs
Chicken thighs vary in size from large to small so you will need to make a judgement call when it comes to how much to cook. Buying 2 pounds yields 3 meals for us, which could be be 4-6 pieces. You might have to eye it at the store and buy pieces versus pounds. My husband eats 3 and for me 2 will do if small. It depends on your family and their appetites.
Cooking and Serving Tips
Trim any excess fat and skin and then season. Brown skin side down until golden brown in a Dutch oven or other pot. Add the veggies, broth, cover and finish cooking in about 15-18 minutes. Serve them alone in a shallow bowl as there is lots of veggies and broth. Or you can serve with a little brown rice, pasta (brown rice pasta for gluten-free) or zucchini noodles for low carb. Cook until the thighs read 165°F with a digital kitchen thermometer.
Mediterranean Chicken Thighs
- 2 1/2 pounds bone-in chicken thighs or 4 bone-in chicken breasts
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon granulated garlic
- 1 tablespoon olive oil
- 1 cup finely chopped onion 1 small
- 3/4 cup finely chopped celery 2 large ribs
- 3/4 cup finely chopped carrots 2 large
- 2-3 garlic cloves finely chopped
- 1/2 cup white wine optional
- 1 cup chicken broth
- 1 cup canned diced tomatoes
- 16 pitted Kalamata olives
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh
- 1-2 pinches saffron threads optional
- 1 bay leaf
- Trim chicken thighs of excess fat or skin. Sprinkle with salt, pepper and granulated garlic. Heat olive oil in a medium Dutch oven (5 1/2 quart) or other heavy wide pan over medium low heat. When oil is hot (but not smoking), place seasoned chicken skin side down in a single layer in the pot. The chicken should sizzle when it hits the heat. Cook chicken until it is golden brown, 5-7 minutes. Remove chicken to a plate and keep warm. Turn the heat down to medium low.
- To the pot add chopped onion, celery and carrots. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook 1 minute. Add the wine and cook until it is reduced by half. Add the broth, tomatoes, olives, thyme, saffron and bay leaf. Add the chicken back into the pot, nestling it into the vegetables. Cover the pot and vook unit the chicken reaches 165°F, 15-18 minutes. Serve chicken thighs in 4 shallow bowls covered with the vegetables and juices.