Seared Chicken Thighs With Cherry Tomatoes and Olives

By Carolina Gelen

Published July 11, 2024

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(837)
Comments
Read comments

In this one-pan meal, freshly seared chicken thighs simmer in their own schmaltz alongside bursting tomatoes and salty olives. Those sweet and bright tomato juices serve as a starting point for a delicate sauce. To make the most of the leftover olive brine, this recipe uses it in lieu of salt to season the sauce, as well as to deglaze the pan and extract the rich flavors that stick to the bottom when you sear chicken. Tarragon sprigs add their irresistible peppery aroma. If tarragon is impossible to find, fresh rosemary or marjoram make equally tasty alternatives. 

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Ingredients

Yield:4 servings

  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

  • Salt

  • 1 tablespoon neutral oil, such as avocado or grapeseed oil

  • 2 shallots, thinly sliced

  • 1 (6-ounce) jar pitted green olives, drained, brine reserved

  • 1 (6-ounce) jar pitted Kalamata olives, drained

  • 1 ½ pounds cherry tomatoes

  • 3 fresh tarragon sprigs

  • Crusty bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

63 grams carbs; 236 milligrams cholesterol; 993 calories; 26 grams monounsaturated fat; 13 grams polyunsaturated fat; 14 grams saturated fat; 59 grams fat; 9 grams fiber; 1638 milligrams sodium; 53 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat dry the chicken using a paper towel and season with salt on all sides.

  2. Step 2

    In a large (12-inch) skillet over medium-high, heat the oil. Place the chicken skin-side down in the skillet and sear for 7 to 9 minutes, until crispy, golden and the skin easily releases from the bottom of the skillet. Flip the chicken thighs and continue cooking for 5 minutes, until golden brown. Transfer the seared chicken to a plate.

  3. Step 3

    Remove all but about 3 tablespoons of schmaltz from the skillet and add the shallots. Decrease the heat to medium. Cook, stirring frequently, until translucent and soft, about 3 minutes.

  4. Step 4

    Add ⅓ cup of the green olive brine to the skillet and scrape to loosen the brown bits from the bottom of the pan. Add the green olives, Kalamata olives, tomatoes and tarragon. Partly cover with a lid and bring the mixture to a simmer, occasionally stirring and crushing some of the tomatoes with the back of a spoon to release their juices.

  5. Step 5

    When the mixture reaches a simmer, tuck the chicken thighs in between the cherry tomatoes and olives, skin-side up. Partly cover with a lid and simmer over medium for 12 minutes, until the tomatoes have released most of their juices and have burst and softened.

  6. Step 6

    Meanwhile, place an oven rack as close to the broiler as possible and set the oven to broil.

  7. Step 7

    Remove the lid and place the skillet under the broiler for 2 to 3 minutes, until the chicken skin is slightly charred in places and crispy.

  8. Step 8

    Serve right away, with bread on the side.

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Ratings

5 out of 5
837 user ratings
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Comments

Lynn

We thought this was delicious, just as written. [For once, the estimate of cooking time was correct.] I may have added more olives than called for, but otherwise followed the recipe. Will definitely be in the repertoire!

Carolyn Jennings

I made this with chicken breasts (not a fan on dark meat). Did all of it on the stove (it's too hot in Memphis, TN for the oven). Otherwise I followed the recipe, served with wild rice. It was a HUGE hit. Wonderful addition to my repertoire. Thanks.

M

Really good. No tarragon,used fresh rosemary. Could not bare to turn on broiler so all on stove top. 95 feels like 107!! Served over olive oil mashed potatoes from David Tanis.

Cassie

This was delicious in its simplicity. I didn't change a thing outside of substituting cipollini onions for shallots as they needed to be used. Served it with wild rice.

Brooklyn olive eater

One person has commented here, "2 6 oz. Jars of olives for 4 servings?! Cardiologists are hyperventilating!!" Okay, I'll bite, no pun intended, and maybe I should know this, but are olives that bad for your heart, or are the commenter referring to the salt, or what? Cardiologists please feel free to chime in.

Bill in Ct

Per the great Jacques Pepin: No need for Oil when browning chicken thighs in a skillet. Simply season them, place them skin side down in the cold skillet and put it over high heat until they start to sizzle. Then turn heat down to medium high or medium as needed until desired level of brownness is reached. The skin renders plenty of fat without extra oil. And shrinks less.

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