Cozy up to this super delicious and savory Rustic Chicken With Olives Recipe! Perfect for a night in and equally lovely for guests, you really can’t go wrong.
| Ted’s Takeover Recipe: Rustic Chicken With Olives | I don’t know what the month of March is like where you live, but here in the northeast it can be kind of brutal. It’s usually cold and rainy, and late season snow storms are not uncommon. You’ve shivered through December, January and February and you just want winter to be over! But no, standing between you and springtime are the interminable thirty one days of March. Depressing, right?
Yes it is. So here I’m offering a rich, hearty dish that is the perfect antidote to the endless, sprawling expanse of March. I don’t think it would be hyperbolic if I said this is the most savory thing I’ve ever eaten. The sauce that’s naturally created when you make this is so good you’ll want to drink the leftovers from a fluted champagne glass!
The oil-cured olives are really the key ingredient here. On their own they’re incredibly salty, almost inedible. But once they’re combined with the other ingredients and roasted, they are transformative.
I like to double this recipe so I can enjoy the leftovers all week. It pairs beautifully with a Pinot Noir, it’s also great with the remaining white wine from the recipe, we used a Muscadet here.
If you happen to have a mini cast iron pan like the one above, it’s great for reheating leftovers–we just throw it into the oven and serve it in the pan itself. Just be careful–my wife has a knack for forgetting the potholder when reaching to take the pan out of the oven–unless you want calloused hands, keep the potholder nearby as a reminder. 😉
If you love this recipe, you’ll also enjoy our SCD + Keto Chicken Parmesan!
We hope you enjoy the recipe, Happy Cooking!
- 4 chicken thighs
- 3 tablespoons grapeseed oil
- 3 garlic cloves, roughly chopped
- 1 serrano pepper, thin sliced
- 1 teaspoon red pepper flakes
- 2 sprigs fresh rosemary, very finely chopped
- 15 black oil-cured olives, pits removed
- 1 cup dry white wine (I used Muscadet)
- 2 tablespoons apple cider vinegar
- salt and pepper
- **we roasted baby potatoes in olive oil and salt to go alongside the chicken.
- In a deep sauté pan or dutch oven heat oil over medium heat. Salt and pepper both sides of chicken thighs and place them skin side down in pan. Cook for 10 minutes, turn them over and cook for another ten minutes.
- While chicken is cooking, chop rosemary, garlic and serrano pepper. Remove pits from cured olives. Once chicken is browned, sprinkle in chopped garlic, rosemary, serrano pepper and pepper flakes. Pour in wine, being careful not to pour it directly over chicken but rather in an empty spot in the pan. Turn heat down to low, cover pot and simmer for 35 minutes.
- Add olives and apple cider vinegar and simmer for another 5 minutes. Place chicken thighs and all liquid into baking dish, cover and place in refrigerator for 4 hours or overnight. I recommend refrigerating overnight as it really maximizes the flavors.
- Make sure your oven is pre-heated to 350. Roast marinated chicken uncovered for 15-20 minutes or until skin is well browned.
- Serve with roasted mini potatoes. Enjoy!
- Prep Time: 20 min
- Cook Time: 1 hr 20 min
- Category: Dinner
- Cuisine: Savory
Keywords: chicken, easy dinner, rustic, grain-free, grainless, gluten-free, dairy-free, healthy dinner, olives, potatoes