Taste the Air-Chilled Difference®

Mediterranean Chicken Thighs

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Mediterranean Chicken Thighs

Serves 4 to 6

  • 4 Smart Chicken thighs
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 2 tablespoons canola oil
  • 3 shallots, sliced
  • 2 tablespoons sliced garlic cloves
  • ¾ cup Kalamata olives, halved
  • 2 tablespoons capers
  • 1 teaspoon chili flakes
  • 1 cup white wine
  • 1 pound medium-sized tomatoes, quartered
  • ¼ cup extra-virgin olive oil
  • 1 ounce basil leaves, torn

Preheat the oven to 400°F. Season the thighs with salt and pepper and set aside. Heat a pot with the canola oil and sear chicken thighs until golden brown. Remove from the pan and set aside. Add the shallots and sauté until soft. Add the garlic, olives, capers, and chili flakes and cook for about 2 minutes. Add the white wine and tomatoes and cook for about 5 additional minutes. Add the chicken thighs and transfer to the preheated oven to cook for 45 minutes. Remove from the oven, stir in olive oil and basil, and serve.