Description
A comforting and bright chicken dish, braised with tomatoes, olives, and sweet dates, perfect for weeknight dinners or special occasions.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2–2½ lb / 900–1100 g)
- 2 tbsp olive oil
- 3–4 shallots, thinly sliced
- 3–4 garlic cloves, minced
- 14 oz (400 g) canned diced tomatoes, or 3 ripe fresh tomatoes, chopped
- 3/4 cup green olives, pitted and halved
- 8–10 fresh thyme sprigs
- 1/2–3/4 cup dry white wine
- 6–8 Medjool dates, pitted and coarsely chopped
- Salt and freshly ground black pepper, to taste
- Optional: pinch of crushed red pepper, 1 bay leaf, or 1–2 tbsp capers
Instructions
- Preheat the oven to 350°F (175°C).
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium heat. Place thighs skin-side down and sear for 5–7 minutes until golden brown, then flip and sear for another 2 minutes. Transfer to a plate.
- Add sliced shallots to the skillet and sauté until translucent, about 3–4 minutes. Then add minced garlic and cook for 30–45 seconds.
- Stir in the diced or fresh tomatoes and cook until softened, about 4–6 minutes.
- Stir in the olives, thyme, and white wine. Simmer for 2–3 minutes.
- Return the chicken to the skillet, skin-side up, and scatter chopped dates around it. Add a bay leaf if desired.
- Cover and transfer to the oven. Bake for 40–50 minutes until internal temperature reaches 165°F (74°C). Uncover for the final 10 minutes if crispier skin is desired.
- Rest for 5–10 minutes before serving, spooning sauce and dates over the chicken.
Notes
For a gluten-free meal, ensure your broth or canned tomatoes have no additives. If using capers, reduce added salt.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French