Subj : 100 E-Z Dinners - 05
To   : All
From : Dave Drum
Date : Tue Nov 26 2024 02:07 pm

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

     Title: Seared Chicken Thighs w/Cherry Tomatoes & Olives
Categories: Poultry, Vegetables
     Yield: 4 servings

     2 lb Bone-in, skin-on chicken
          - thighs
          Salt
     1 tb Neutral oil, such as avocado
          - or grapeseed oil
     2    Shallots; thin sliced
     6 oz Jar pitted green olives;
          - drained, brine reserved
     6 oz Jar pitted Kalamata olives;
          - drained
 1 1/2 lb Cherry tomatoes
     3    Fresh tarragon sprigs
          Crusty bread; to serve

 Pat dry the chicken using a paper towel and season with
 salt on all sides.

 In a large (12") skillet over medium-high, heat the oil.
 Place the chicken skin-side down in the skillet and sear
 for 7 to 9 minutes, until crispy, golden and the skin
 easily releases from the bottom of the skillet. Flip the
 chicken thighs and continue cooking for 5 minutes, until
 golden brown. Transfer the seared chicken to a plate.

 Remove all but about 3 tablespoons of schmaltz from the
 skillet and add the shallots. Decrease the heat to
 medium. Cook, stirring frequently, until translucent and
 soft, about 3 minutes.

 Add 1/3 cup of the green olive brine to the skillet and
 scrape to loosen the brown bits from the bottom of the
 pan. Add the green olives, Kalamata olives, tomatoes and
 tarragon. Partly cover with a lid and bring the mixture
 to a simmer, occasionally stirring and crushing some of
 the tomatoes with the back of a spoon to release their
 juices.

 When the mixture reaches a simmer, tuck the chicken
 thighs in between the cherry tomatoes and olives,
 skin-side up. Partly cover with a lid and simmer over
 medium for 12 minutes, until the tomatoes have released
 most of their juices and have burst and softened. Step 6

 Meanwhile, place an oven rack as close to the broiler as
 possible and set the oven to broil. Step 7

 Remove the lid and place the skillet under the broiler
 for 2 to 3 minutes, until the chicken skin is slightly
 charred in places and crispy.

 Serve right away, with bread on the side.

 By: Carolina Gelen

 Yield: 4 servings

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

 Uncle Dirty Dave's Archives

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