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Roasted Chicken Bits with Olives and Tomatoes
(recipe, Anna Conley)
- Chicken thighs for 2, about ¾ of a pound, more if you’re extra hungry
- 15 grape tomatoes
- 2 cloves of garlic, peeled and thinly sliced
- 1 handful pitted black olives
- ¼ t dried oregano
- Olive Oil
- 1 glug of red wine
- Lemon Wedges
- Salt, Pepper, 2 T flour for dredging.
- Turn oven on to 350F/180C
- Chicken thighs taste better than chicken breasts, try them, they’re also cheaper than chicken breasts. Cut the thighs up into small chunks and lightly flour the pieces.
- Brown the pieces in a few tablespoons of olive oil.
- While the chicken is browning, peel and sliver the garlic and place into a small roasting pan (preferably clay), add the tomatoes and oregano. When the chicken pieces are nicely browned, pour them into the roasting pan, deglaze the pan with a small shot of red wine, mix together and put in the oven. No, I didn’t forget about the olives. About 10 minutes before the chicken is done, add the olives. The olives are a much stronger flavor and adding them later will keep the flavor more separate rather than totally integrated. Gives you flavor variety from bite to bite.
- Serve with some lemon wedges and a crisp white wine and maybe some bread to soak up the juices.