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(818)
Comments
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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)

24 grams carbs; 236 milligrams cholesterol; 771 calories; 26 grams monosaturated fat; 12 grams polyunsaturated fat; 13 grams saturated fat; 56 grams fat; 6 grams fiber; 1269 milligrams sodium; 45 grams protein; 8 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
818 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.

Pat

Don’t tell my cardiologist—but I’ve made this dish with both skin-on bone-in thighs and the skinless-boneless type. The former makes five star dish while the latter is only maybe three and a half stars. But you knew that. I also find it better with a good glug of vermouth added to the pan to deglaze and then cooked down before adding the tomatoes and olives. And always use Castelvetrano or Piccolene with a few Kalamata’s so it’s not aggressively salty.

Dawn

Easy! Crispy! Delicious.

Dawn

Can anyone explain why crisp up the skin and then decrisp it by putting a lid over it and then recrisping under broiler?

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