Italian Chicken Thighs, Olives and Red Peppers
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Originally this is called baking day chicken, I found this recipe for Italian Chicken Thighs with tomatoes, peppers and cured olives. The book is The Italian Country Table by Lynne Rossetto Kasper, written in the late 90’s.
This recipe is just slightly more complicated than many of my other chicken thighs recipe, but hard to mess up. It’s a two-parter, meaning you prepare an herb, garlic, olive oil mix for an over-night marinade.
NOTE: If you cannot marinate overnight, don’t worry about it. You can skip it if need be.
What I Love About These Italian Chicken Thighs
This dish reminds me very much of a dish my grandmother used to make and she serve it with spaghetti.
The melding of the flavors and the sauce you get at the end is superb as you get a little sauce with each bite. Sweet red peppers, tomatoes, white wine, chicken broth make an excellent sauce, which gets cooked down and poured over the chicken. As an olive lover, the cured black olives are just the right touch.
Ingredients for Italian Chicken Thighs
- Bone-in Chicken Thighs
- Italian Tomatoes
- Sweet Peppers
- Chicken Broth
- White Wine
- Cured Olives
- Fresh Herbs
- Olive Oil
Chop herbs, garlic, and add to olive oil. Apply to chicken thighs all over and under the skin and marinate up to overnight.
Slice sweet peppers and tuck under the chicken thighs. Top chicken with tomatoes and olives and bake at 350 degrees F. (180 C) for 40 minutes. At the twenty minute mark, pour some white wine over the chicken. Continue baking.
Remove the chicken from the sauce. Put chicken back in oven under broiler to crisp the skin. Or there is another option is to use skinless thighs, which will will braise in the sauce in the oven. Put the remaining ingredients in sauce pan, adding in broth and white wine. Cook down for at least 20 minutes.
Place sauce in serving dish. Add chicken. Squeeze lemon over the chicken. Enjoy.
Using Boneless Chicken Thighs
First of all, I prefer thighs in many dishes because they are tender (and cheaper). When I originally read the recipe, I read it wrong and didn’t remove the skin from the thighs. You can go either way. Next time I’ll do it skinless and come back and talk about that.
Chicken Thigh Recipes from Spinach Tiger
Italian Chicken Thighs with Black Olives and Red Peppers
- 1 tablespoon chopped parsley
- 1 teaspoon chopped rosemary
- 1 tablespoon fresh basil or fresh
- 4 cloves garlic
- 1 tablespoon olive oil
- 4 chicken thighs
- 1 medium red pepper
- 1/3 cup black olives or Kalamata
- 1 cup tomatoes (from canned tomatoes) coarsely chopped
- 1 cup dry white wine divided
- 3/4 cup chicken broth divided
- 1 lemon
Marinade for Chicken
- Chop herbs together with garlic, and olive oil.
- Rub over the chicken, If keeping the skin on thighs, push under the skin.
- Cover and refrigerate for several hours to overnight, depending on time you have
- Preheat the oven to 400 degrees F. (205 C). Put chicken in roasting pan.
- Add peppers, olives, tomatoes (crush tomatoes with hands over the chicken).
- Sprinkle with salt and pepper. Roast 30 minutes, then pour half white wine over the chicken. Turn heat down to 350 (180 C) and continue to roast until chicken reaches 165 F inside. (74 C). Baste frequently, turning chicken for even roasting. Once chicken reaches 165 F, add 1/4 cup broth to pan.
- Continue to roast until chicken is browned. You can put under broiler for a few minutes to crisp the skin (if using skin).
- Remove chicken and vegetables to dish. Set aside. Take the juice and place in a sauce pan. Add remaining wine and simmer until wine is reduced, about five minutes. Add in remaining broth, continue to simmer.
- Season with Salt and Pepper.
- Pour back over chicken. Squeeze a lemon over chicken. Serve.
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