Description
A rustic and flavorful braised chicken dish featuring tomatoes, olives, thyme, and Medjool dates for a touch of sweetness.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2–2½ lb / 900–1100 g)
- 2 tbsp olive oil
- 3–4 shallots, thinly sliced (or 1 small onion, thinly sliced)
- 3–4 garlic cloves, minced
- 14 oz (400 g) canned diced tomatoes, or 3 ripe fresh tomatoes, chopped
- 3/4 cup green olives, pitted and halved (Niçoise or Castelvetrano)
- 8–10 fresh thyme sprigs (or 1 tsp dried thyme)
- 1/2–3/4 cup dry white wine (Sauvignon Blanc or Vermentino suggested)
- 6–8 Medjool dates, pitted and coarsely chopped
- Salt and freshly ground black pepper, to taste
- Optional: pinch of crushed red pepper, 1 bay leaf, or 1–2 tbsp capers
Instructions
- Preheat your oven to 350°F (175°C). Use a large ovenproof skillet with a lid or cover with foil.
- Pat chicken thighs dry and season both sides with salt and pepper. Dry skin browns better.
- Heat 2 tablespoons olive oil over medium heat. Add the shallots and sauté until translucent and slightly softened, about 3–4 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant—don’t let it burn.
- Stir in the diced tomatoes and cook 4–6 minutes until they break down and begin to soften.
- Add the olives, thyme sprigs (and bay leaf or capers, if using) and pour in 1/2–3/4 cup white wine. Bring to a simmer and reduce the sauce for 2–3 minutes.
- Nestle the seasoned chicken thighs, skin side up, into the tomato-olive mixture. Scatter the chopped Medjool dates over and around the chicken.
- Cover the skillet and transfer to the preheated oven. Bake about 40–50 minutes, until an instant-read thermometer reads 165°F (74°C).
- Remove from oven and let rest 5–10 minutes before serving. Spoon the sauce, olives and dates over the chicken.
Notes
Storage: Store cooled leftovers in an airtight container for 3–4 days. Freeze portions for up to 2 months. Reheat gently to at least 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French