Description
A delicious braised chicken dish featuring tender thighs paired with a sweet-savory sauce of dates and olives, all grounded with tomatoes and thyme.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2–2½ lb / 900–1100 g)
- 2 tbsp olive oil
- 3–4 shallots, thinly sliced (or 1 small onion, 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 (Niçoise or Castelvetrano recommended)
- 8–10 fresh thyme sprigs (or 1 tsp dried thyme)
- 1/2–3/4 cup dry white wine (Sauvignon Blanc or Vermentino suggested)
- 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). Use a large ovenproof skillet with a lid, or cover the skillet tightly with foil.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Heat 2 tbsp olive oil in the skillet over medium heat until shimmering. Add the sliced shallots and sauté until translucent, about 3–4 minutes.
- Stir in the minced garlic and cook 30–45 seconds, until fragrant. Add the diced tomatoes and cook until they begin to soften and release juices, about 4–6 minutes.
- Add the halved olives and thyme sprigs (or dried thyme). Pour in 1/2–3/4 cup dry white wine and simmer 2–3 minutes to meld flavors and reduce slightly.
- Nestle the seasoned chicken thighs skin side up into the tomato-olive mixture. Scatter the chopped Medjool dates over the chicken. Taste the sauce and adjust salt and pepper.
- Cover the skillet and transfer to the preheated oven. Bake 40–50 minutes, until the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer.
- Remove from oven and let the chicken rest 5–10 minutes before serving. Serve each thigh with plenty of sauce, olives, and dates spooned over the top.
Notes
Serve spooned over creamy polenta, mashed potatoes, or buttery couscous. Store in airtight container for up to 3–4 days. Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean