Mediterranean Chicken Thighs

5 from 1 vote

Mediterranean Chicken. Fresh flavors with economical chicken thighs. An easy dinner plus leftovers make a nice lunch. Serve in a shallow bowl with the broth and veggies or over brown rice pasta (GF), or zucchini noodles.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Mediterranean

Servings:

Calories: 660kcal

Author: Sally Cameron

Ingredients

2 ½-3 pounds bone-in chicken thighs or 3-4 bone-in chicken breasts, 3 pounds
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
2-3 garlic cloves finely chopped
½ cup dry white wine substitute chicken broth
1 cup chicken broth low sodium or homemade
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

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.

Notes

Leftovers will keep 4 days tightly covered and refrigerated. Re-heat in a covered pan over low heat until hot, about 20 minutes depending on how cold they are out of the refrigerator.

Nutrition