Mediterranean Chicken Thighs

5 from 1 vote

Fresh Mediterranean flavors and economical chicken thighs make this an easy dinner with enough for lunch the next day. Serve in wide, shallow bowls with the savory broth and vegetables, or with brown rice, gluten-free pasta, or mashed potatoes.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Mediterranean

Servings:

Calories: 376kcal

Author: Sally Cameron

Equipment

12" skillet or braiser with lid

Ingredients

3 pounds bone-in chicken thighs
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon olive oil
1 cup finely chopped onion 1 small
¾ cup finely chopped celery 2 large ribs
¾ cup finely chopped carrots 2 large
3 large garlic cloves finely chopped
½ cup dry white wine optional
1 cup chicken broth low sodium or homemade
1 cup canned diced tomatoes drained of juice
16 pitted Kalamata olives or Castelvestrano olives
1 teaspoon dried thyme or 2-3 teaspoons chopped fresh
2 pinches saffron threads optional
1 bay leaf

Instructions

Trim chicken thighs of excess fat or skin. Sprinkle with salt, pepper and granulated garlic. Heat olive oil in a medium Dutch oven (5 ½ 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. Drain off excess fat with a spoon but leave a little.
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 (or sub broth) 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 cook until the chicken reaches 165°F, 15-18 minutes. Serve chicken thighs in 4 shallow bowls covered with the vegetables and juices.

Prep chicken

Trim the chicken thighs of excess fat and overhanging skin. Season both sides with salt and pepper.

brown chicken

Heat the olive oil in a 12" skillet, braiser, or other heavy wide pan over medium to medium-high heat. When the oil is hot but not smoking, add the chicken skin-side down in a single layer. The chicken should sizzle when it hits the pan.
Cook until the skin is golden brown, 5–7 minutes, reducing the heat if it browns too quickly. Transfer the chicken to a plate. Spoon off the excess rendered fat, leaving about 1 tablespoon in the pan.

Cook vegetables

Add the onion, celery, and carrots. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute.

Deglaze pan

Add the wine and cook, stirring to loosen the browned bits from the bottom of the pan, until reduced by about half. If not using wine, skip this step.

Add broth and seasoning

Add the chicken broth, well-drained tomatoes, olives, thyme, saffron, and bay leaf.

Finish chicken

Return the chicken to the pan, nestling the thighs into the vegetables and broth. Cover and bring to a simmer, reducing the heat as needed. Cook until the chicken reaches 175°F, about 12 minutes.

Serve

Serve the chicken in wide, shallow bowls with plenty of the vegetables and savory broth.

Notes

Leftovers will keep for up to 4 days, tightly covered and refrigerated. Reheat in a covered pan over low heat until hot, about 20 minutes depending on how cold they are, or in a covered casserole dish in a 325°F oven until heated through.

Nutrition