This recipe came out of a five ingredient cookbook by Michael Symon that I got out of the local library many months ago. The combination of olives, tomatoes and orange is very Mediterranean and a tummy warming bundle of yummy flavors. Don’t leave any of those three ingredients out; they are crucial to a great result. You gotta love how short the list of stuff to buy is. Well, this dish actually uses eight items but olive oil, garlic and red pepper flakes are three staples I (and most cooks) keep in the house all the time. So it is five, sort of! I had everything on hand but the chicken so I was in business after a stop for some high quality chicken thighs.
Chicken is a regular protein choice for dinner at my house, inexpensive, easy to make and it takes on the flavor of whatever you put it with. The thighs are my favorite chicken part as they stay moist and have a bit more flavor than breasts. Canned chopped tomatoes have great tomato flavor and are so convenient as well as pretty inexpensive.
I used a bit less olive oil than the original recipe – seemed like half of the quarter cup was quite enough. I have made this about 3 times in the past year. I believe the original recipe was made with boneless chicken thighs but I prefer them bone in. If you like boneless; cook it five minutes less. I stuck a thigh with my instant read thermometer and knew the poultry was done. Totally takes the guess work out.
This recipe is a keeper: it meets my criteria of inexpensive, quick to put together, gluten free and great tasting. That’s the quartet of food greatness in my recipe world. And that is why I am sharing it with you today!
Symon Says Chicken with Orange and Olives
2 tbsp. extra virgin olive oil
4 chicken thighs (if small; 5-6)
2 sliced garlic cloves
1-2 tbsp. chopped fresh rosemary
1 14 ounce can chopped tomatoes
Grated zest and juice of one fresh navel orange
A pinch of red pepper flakes
1 cup chopped Kalamata olives (I opened a can of regular black ones and cut them up roughly – in half is fine)
In a dutch oven heat the oil, add the chicken, skin side down, cook 8 minutes, turn using a pair of tongs, cook 8 more minutes. Add olives and rosemary; cook one minute. Add a half cup of water to de-glaze the pan and then add the rest of the ingredients. I like to hold half the olives and add them at the end, especially if you use the canned black olives which are softer than kalamata olives. Cook 20 minutes, test for doneness and add 5 more minutes if needed.
I served my chicken over a baked red potato, cut open and sliced somewhat. With a simple green salad you have a super supper. There is very little active time spent making this; but you can’t leave it alone for more than 8 minutes while each side browns. Still, dishes can be done, kitchen tidied or other chores completed while the chicken thighs brown. The dish goes together in just a few minutes of chopping garlic and olives. In a rush I have been known to tip the olives into a measuring cup and just cut with a paring knife stuck in the cup to roughly chop the olives.
It is also nice with pasta; gluten free ziti comes to mind. Even rice would be great with this flavorful and naturally gluten free main dish.