Seared Chicken Thighs with Olives and Burst Cherry Tomatoes

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 I saw this on NYT Instagram but extremely frustrated that they then don't share the recipe. I found several similiar recipes so did my best to recreate the NYT one. It was very good and the olives are fabulous! We served this over rice.


2 boneless, skinless chicken thighs

EVOO

1/2 c largely diced onions

2 garlic cloves, minced

1/2 c white wine

1 c chicken broth

1/2 c castelvetrano olives , pitted

1/2 c kalamata olives, pitted 

1 cup cherry tomatoes

1/2 t oregano

1/4 t red pepper flakes

In a saucepan add you evoo and brown your salted and peppered on both sides chicken thighs on both sides. Remove from pan.

Add additional EVOO and saute onion until translucent. Add garlic and saute for 20 seconds. Deglaze with white wine. Add chicken broth.

Nestle chicken thighs back in then add   both olives and cherry tomatoes. Add seasonings and stir.

Bring to a boil then lower to simmer and cover pot -cook for about 20 minutes until chicken thigh is 160 internally.


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