This “Crazy Good Chicken & Olives” dish features tender chicken cooked with tasty olives and a zesty blend of spices. It’s a fun twist to your usual dinner!
Trust me, this meal is not just good—it’s crazy good! I love serving it with rice to soak up all those delicious flavors. It’s a fun way to impress family and friends!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs provide flavor and moisture. If you’re looking for a leaner option, chicken breasts work but may not stay as juicy. Skinless thighs are also a good substitute.
Olives: Green and Kalamata olives add depth. If you can’t find them, any pitted olives will work. Try using black olives for a milder flavor or even stuffed olives for an added kick!
Smoked Paprika: This spice brings a lovely smokiness. If you don’t have it, regular paprika or a bit of chili powder can also work. Just adjust quantities carefully to match your taste preferences.
Cherry Tomatoes vs. Sun-Dried Tomatoes: Fresh cherry tomatoes lend juiciness, while sun-dried tomatoes add concentrated flavor. If you choose sun-dried, they’re often packed in oil and can be cut into smaller pieces to mix well.
How Do I Ensure My Chicken is Tender and Flavors are Well Balanced?
To get that perfectly tender chicken and harmonized flavors, the cooking method is key. Here’s how to do it:
- First, don’t skip drying the chicken; it helps the skin get crispy when you sear it.
- Cook the chicken skin-side down first; allow it to brown beautifully, which adds flavor.
- Use the fond (brown bits left in the pan) to build up your sauce; it’s where a lot of flavors are!
- Simmer gently with a lid; this keeps the chicken moist while allowing the sauce to meld.
Lastly, always check the chicken’s doneness with a thermometer; it should read 165°F (75°C). Enjoy your cooking experience!
Crazy Good Chicken & Olives
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, chopped or 1/2 cup sun-dried tomatoes, chopped
- 1 cup green olives, pitted
- 1 cup Kalamata or black olives, pitted
- 1/2 cup chicken broth or white wine
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme or 2-3 sprigs fresh thyme
- 1 sprig fresh rosemary
- Fresh parsley, chopped for garnish
Time Estimate:
This delightful dish takes about 10 minutes to prep and approximately 30-35 minutes to cook, making your total time around 45-50 minutes. It’s a straightforward recipe that produces fabulous results!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, dried oregano, and thyme. This will give your chicken great flavor right from the start!
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crispy, around 5-6 minutes. Flip the chicken and cook the other side for an additional 4-5 minutes. Once done, remove the chicken from the skillet and set it aside for now.
3. Cook the Aromatics:
In the same skillet, add the chopped onion and sauté until softened and translucent, which should take about 3-4 minutes. This will build a lovely base for your sauce!
4. Add Garlic and Tomatoes:
Next, toss in the minced garlic and your choice of chopped tomatoes (either fresh or sun-dried). Cook this mixture for another 2 minutes until fragrant and slightly thickened, stirring occasionally to combine everything well.
5. Create the Sauce:
Pour in the chicken broth or white wine and give it a good scrape to free up any delicious browned bits stuck to the bottom of the pan. This will ensure all those lovely flavors are included in your sauce!
6. Combine Chicken and Olives:
Return the seared chicken thighs to the skillet along with all the olives and the fresh sprig of rosemary. This is where the magic happens—flavors blending together!
7. Simmer:
Reduce the heat to medium-low, cover your skillet, and let it simmer for about 25-30 minutes. This will cook the chicken through and make it tender and juicy.
8. Final Touches:
After simmering, remove the rosemary sprig. Taste the dish and adjust seasoning with more salt and pepper if needed.
9. Serve and Enjoy:
Garnish your dish with freshly chopped parsley and serve hot! This crazy good chicken pairs excellently with rice, crusty bread, or any of your favorite sides.
Enjoy your Crazy Good Chicken & Olives—it’s such an irresistible combination of savory chicken and briny olives, all enveloped in a flavorful sauce! Happy cooking!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts, but keep in mind they may not be as juicy as thighs. Adjust the cooking time to 15-20 minutes to ensure they don’t dry out, checking for a temperature of 165°F (75°C).
What If I Don’t Have Fresh Herbs?
No problem! You can use dried herbs instead. Generally, use about 1/3 of the amount of dried herbs compared to fresh, so for thyme and oregano, stick to 1 teaspoon of each.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat or in the microwave until heated through.
Can I Make This Dish in Advance?
Absolutely! You can prepare the entire dish ahead of time and keep it in the fridge for 1-2 days before serving. Just reheat gently, adding a splash of water or broth to keep it moist if needed.
