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poultry essentials: mediterranean style chicken

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This recipe will work with thighs, legs, or breasts; however, because of the difference in cooking times, I would suggest using one type. In this recipe, I’ve chosen chicken thighs. This is what I would define as a simple throw-together type of recipe. But even though the ingredients are simple, the taste is divine. So, you ready… Let’s get into the kitchen.

►
yield 4 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For poultry essentials: mediterranean style chicken

  • PLAN/PURCHASE
  • 4 md
    chicken thighs, bone-in, skin on
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 Tbsp
    grapeseed oil
  • 2 md
    shallots, diced
  • 3 clove
    garlic cloves, thinly sliced
  • 1 1/2 Tbsp
    capers
  • 1 tsp
    crushed red pepper flakes
  • 1 tsp
    dried oregano
  • 1/2 c
    kalamata olives, sliced
  • 1 1/2 c
    chicken stock, not broth
  • 1/2 md
    lemon, thinly sliced
  • 12 - 14 sm
    cherry tomatoes, halved
  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    sweet butter, unsalted
  • ADDITIONAL ITEMS
  • long-grained white rice
  • basil leaves, freshly torn, for garnish (optional)
  • feta cheese, for garnish (optional)

How To Make poultry essentials: mediterranean style chicken

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients (mise en place).
  • 3
    Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 4
    Season the chicken thighs with a bit of salt and pepper.
  • 5
    Add the grapeseed oil to an ovenproof skillet over medium heat.
  • 6
    Add the chicken thighs to the skillet and brown, about 2 minutes per side.
  • 7
    Remove the chicken and reserve.
  • 8
    Remove all but a scant teaspoon of the oil, then add the shallots, and sauté until softened, about 2 – 3 minutes.
  • 9
    Add the garlic, capers, chili flakes, oregano, and Kalamata olives.
  • 10
    Sauté for an additional 2 – 3 minutes.
  • 11
    Add the chicken stock, lemon slices, and the cherry tomatoes.
  • 12
    Allow to simmer for 2 – 3 minutes, stirring occasionally.
  • 13
    Nest the chicken thighs back into the pan.
  • 14
    Brush the tops with a bit of olive oil, and maybe a bit of additional pepper.
  • 15
    Place in the preheated oven, and bake uncovered for 30 to 40 minutes.
  • 16
    Remove the chicken from the pan, and then remove the lemon slices... whisk in the butter, 1 tablespoon at a time.
  • 17
    PLATE/PRESENT
  • 18
    Place some rice on a plate, add a chicken thigh, drizzle with the sauce, add a few pieces of torn basil, and maybe some crumbled feta. Enjoy.
  • 19
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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