Seared Chicken Thighs With Cherry Tomatoes and Olives

By Carolina Gelen

Published July 11, 2024

Seared Chicken Thighs With Cherry Tomatoes and Olives
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(800)
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
  • 2pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
  • Salt
  • 1tablespoon neutral oil, such as avocado or grapeseed oil
  • 2shallots, thinly sliced
  • 1(6-ounce) jar pitted green olives, drained, brine reserved
  • 1(6-ounce) jar pitted Kalamata olives, drained
  • 1½pounds cherry tomatoes
  • 3fresh tarragon sprigs
  • Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

771 calories; 56 grams fat; 13 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 45 grams protein; 1269 milligrams sodium

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
800 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.

Sarah

I loved this recipe and thought it was perfect. while I did add the full recommended amount of reserved brine, I rinsed the rest of the olives before adding them...I wonder if that helped it not get too salty. Both Kalamata and Green olives were purchased from TJ's (kalamata in the jar and green in a can). Couldn't find tarragon in the store, so used rosemary and thyme. A fantastic main dish for Seder! Leftover tomato/olive sauce was jammy and perfect for spreading on matzoh.

Andrew

The overall dish was good, the olives did overpower the dish as you went on, and you lost the wonderful targon note, and a bit salty side - I am going to try it again and switch out the olives - I will post again to see if different olive choices change the dish

Bazz

This was very tasty! I agree with the other reviewers about the saltiness, though - next time I'd recommend a combo of 1/2 olive brine / 1/2 white wine to give the sauce a bit more acidity. I added some red wine vinegar to the sauce and it improved the balance.

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