Top | Main Dishes
Baked Chicken with Olives and Tomatoes
(recipe, Caroline Cummins)
This recipe was inspired by a number of others, including the Provençal baked chicken from In the Small Kitchen and the chicken bouillabaisses in The Zuni Café Cookbook and Bistro Cooking.
It's an easy, budget-friendly way to feed a crowd, provided that you remember to marinate everything beforehand. It's cheapest to get whole chicken legs (the thigh with the drumstick still attached), but thighs alone is perfectly succulent.
- 6 lb. bone-in, skin-on chicken legs or thighs (see Introduction)
- 4 bay leaves
- 4 tsp. dried oregano
- 2 tsp. dried thyme
- 2 tsp. salt
- 1 tsp. brown sugar
- 1 tsp. freshly ground black pepper
- Two small pinches of saffron threads (optional)
- Two small pinches of red-pepper flakes (optional)
- 1 medium onion, thinly sliced
- 4 to 6 garlic cloves, smashed
- ½ cup pitted Kalamata olives
- 1 can (14.5 ounces) diced tomatoes, with juices
- ¼ cup dry white wine or dry vermouth
- ⅛ cup red- or white-wine vinegar
- ⅛ cup extra-virgin olive oil
- Minced fresh parsley, for garnish (optional)
- Fresh baguette, couscous, or orzo pasta, for serving
- Arrange the chicken legs (or thighs) in two baking dishes. Divide the remaining ingredients between the two dishes. Turn the chicken pieces a few times in the marinade and evenly distribute the marinade ingredients. Cover and put the dishes into the refrigerator to marinate for at least four to six hours (or overnight).
- When ready to cook, preheat the oven to 350 degrees. Bake the chicken for an hour, rotating halfway through the baking time.
- Serve warm, spooning the juices over the couscous or orzo, if using.