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Roasted Chicken Bits with Olives and Tomatoes

(recipe, Anna Conley)



  1. Chicken thighs for 2, about ¾ of a pound, more if you’re extra hungry
  2. 15 grape tomatoes
  3. 2 cloves of garlic, peeled and thinly sliced
  4. 1 handful pitted black olives
  5. ¼ t dried oregano
  6. Olive Oil
  7. 1 glug of red wine
  8. Lemon Wedges
  9. Salt, Pepper, 2 T flour for dredging.


  1. Turn oven on to 350F/180C
  2. 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.
  3. Brown the pieces in a few tablespoons of olive oil.
  4. 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.
  5. Serve with some lemon wedges and a crisp white wine and maybe some bread to soak up the juices.