Wednesday, June 17, 2020

Pan-Roasted Chicken Thighs with Bacon, Onions & Olives

I borrowed this recipe from Canal House Cooking Vol. 3 (Winter & Spring).  It's been kind of a staple around here lately, especially when the fridge is on the emptier side.  The sesame seeds are my own addition.  This recipe will work with boneless chicken thighs but it won't be as good!


4 Chicken thighs, bone-in and skin on!
3-4 strips of bacon, chopped
1 medium onion, sliced
1 garlic clove, diced
1 cup of green olives, pitted and chopped
2 tbsps olive oil
Toasted sesame seeds
Splash of vinegar of your choice 

Season chicken thighs with a little olive oil, salt and pepper and let them come up to room temperature while you get everything else ready. 

Heat the olive oil in a large cast-iron skillet over medium heat.  When the oil is hot, add the bacon and let the fat render for a few minutes.  Add the onion and season with salt & pepper.  Let the onion soften but don't let it quite brown--it's going to cook a little more as the recipe continues.  Add the garlic clove and stir.

Move the onion, garlic, and bacon to the outer edges of the pan to make room for the chicken thighs, then place the thighs skin-side down in the center of the pan.  Make sure the skin is getting good contact with the pan.  Cook undisturbed (very important) for 20 minutes or until the skin is crispy and dark golden brown.  Turn the heat down a little if necessary to avoid burning. 

Flip the chicken thighs, spoon the onions, garlic, and bacon over the thighs, add the olives to the pile, and cook for another 10-15 minutes or until done.  Finish with a splash of vinegar and some toasted sesame seeds.

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