Description
A flavorful one-pan dish featuring chicken thighs simmered in a rich tomato-and-wine sauce with sweet dates and briny olives, perfect for weeknight dinners or casual gatherings.
Ingredients
- 2–3 lb bone-in chicken pieces (thighs or a mix of thighs and drumsticks)
- 2–3 tbsp olive oil
- Salt and freshly ground black pepper
- 2–3 shallots, thinly sliced (or 1 small onion)
- 3–4 garlic cloves, minced
- 1 can (14–15 oz) chopped or crushed tomatoes (or about 2 cups fresh chopped tomatoes)
- 3/4 cup green olives, pitted
- 1/2 cup dry white wine (optional)
- 3–4 sprigs fresh thyme (or 1 tsp dried thyme)
- 8–12 pitted dates, halved or chopped
Instructions
- Pat the chicken pieces dry and season generously with salt and pepper on all sides.
- Heat a large skillet over medium heat. Add olive oil to coat the pan.
- Add the chicken skin-side down. Brown on all sides until golden, about 4–6 minutes per side. Remove the browned chicken and set aside.
- Reduce heat slightly and add the shallots and garlic to the skillet. Sauté until fragrant, about 2–3 minutes.
- Pour in the chopped tomatoes, olives, white wine, and thyme. Bring to a gentle simmer for 1–2 minutes.
- Return the chicken to the skillet, nestling pieces into the sauce.
- Tuck the pitted dates around the chicken.
- Cover and simmer on low heat for 40–50 minutes, or until the chicken reaches 165°F (74°C) and is tender.
- Taste the sauce and adjust seasoning with salt and pepper. Garnish and serve hot.
Notes
For a deeper flavor, mix crushed tomatoes with a spoonful of tomato paste. Serve with couscous or warm flatbreads.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean