5/4/2023 – This was an easy dish that was great. The recipe below was inspired by the one at The Mediterranean Dish. This seasoning/sauce would be great with shrimp or pork chops. The original recipe called for anchovies that we did not have and would not have used. They might be something we would like with other proteins.
- 3 pounds bone-in, skin-on chicken thighs
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
- 1 teaspoon Italian seasoning
- 2 small lemons, juiced
- ¼ cup extra virgin olive oil
- 6 large garlic cloves, minced
- 1 quart canned quartered tomatoes from our garden
- ½ cup sliced kalamata olives
- 3 tablespoons drained capers
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes from our garden
- Chardonnay to deglaze the pan. A “gurgle and a slug”.
- Rosemary Focaccia bread was recommended and some kind should have been served.
- Trimmed the fat and loose skin from the thighs. Salted to dry brine for 3 hours. Before searing added fresh ground black pepper liberally under the skin and all over.
- Seared the chicken in the large red enamel non-stick cast iron saute pan. The large pan allowed the thighs to cook separately surrounded by the sauce.
- Removed the chicken and add our homemade Italian seasoning. Poured the lemon juice over the chicken. Set it aside to rest.
- Turned the heat to medium. Deglazed with the wine. Added the garlic and cook about 30 seconds. Added the tomatoes, half of the olives, half of the capers, and the dried oregano and red pepper flakes. Brought the sauce to a simmer over medium heat.
- Added the chicken back into the skillet, pushing it down into the sauce. Spoon a bit of the sauce over the chicken. Covered part way with the cast iron lid and cooked until the chicken had an internal temperature of 165°.
- Garnished with the remaining olives and capers.