"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Braised Chicken with Tomatoes and Olives Recipe

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This recipe for Braised Chicken with Tomatoes and Olives, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken thighs with skin and bones (2 1/2 lbs)
1 tbsp olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 tsp chopped fresh thyme
1 (14 to 15 oz) can crushed tomatoes in puree
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
1/2 tsp salt
1/4 tsp black pepper

Garnish: fresh thyme leaves
Accompaniment: spaghetti with garlic and lemon

Directions:
Directions:
Pat chicken dry and season with salt and pepper. Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking. Then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.

Pour off all but 1 tbsp fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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