Sicilian-Style Chicken Thighs

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To our way of thinking, what could be better than a colorful combination of veggies, lemon, garlic, and olives combined with delicious Flying Olive EVOO? Barb L.

Serves: 4 (1 piece of chicken per person)

Ingredients:

1 Tbsp minced garlic

¾ tsp salt, divided

4 Tbsp (1/4 cup) Flying Olive Extra Virgin Olive Oil such as Garlic, Tuscan Herb, Chipotle (a little spicy), Gremolata, or Lemon, a Combination, or a Single Varietal of Choice, divided

1 tsp Italian seasoning

¼-½ tsp crushed red pepper, optional

4 bone-in chicken thighs (about 2 lbs), skin removed

1 pound yellow potatoes, diced

4 medium carrots, medium dice

2 cups grape tomatoes, halved

½ cup dry white wine

¼ cup Castlevetrano olives, pitted and quartered (usually available in an olive bar)

1 Tbsp capers, rinsed

Chopped fresh parsley for garnish:

Directions:

Mash garlic with ¼ tsp salt with a fork to form a paste (a mortar and pestle works well, if available). Transfer to a small bowl and stir in 1 Tbsp of Flying Olive EVOO of Choice, Italian seasoning, and crushed red pepper, if desired.

Sprinkle chicken with 1/4 tsp salt. Heat 1 Tbsp of Flying Olive EVOO of Choice in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 4-5 minutes per side. Transfer the chicken to a plate and top with the garlic mixture, spreading it out over the chicken pieces.

Heat the remaining 2 Tbsp of Flying Olive EVOO of Choice in the pan over medium heat. Add the potatoes, carrots, and the remaining ¼ tsp salt. Cook, stirring occasionally, until the veggies begin to brown and stick to the pan, about 6-8 minutes. Add the tomatoes, wine, olives, and capers. Cook, stirring and scraping any browned bits, for 1 minute.

Nestle the chicken into the pan. Cover and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10-15 minutes. Serve garnished with parsley, if desired.

Inspired by a recipe in EatingWell Magazine, January/February 2019.

Submitted by Barb L.