Chef Tim Love shares his recipe for braised chicken thighs with olives and tomatoes.
4 bone in chicken thighs
10 green olives pitted
2 tomatoes cut into 1/8th
1 large potato cut into 1/2 inch dice
2 cups chicken broth
Juice of 1 whole lemon
2 T Hellmanns
1/2 cup julienne onion
1 t minced garlic
2 T oil
Salt and pepper
Preheat oven to 400
Season chicken thighs liberally with salt and pepper
In a large saute pan and oil and bring to medium high heat
Add chicken thighs skin down
Sear for 4 minutes and then turn and sear for 4 minutes and remove
Add onions, garlic and potatoes to pan and saute til garlic browns
Add chicken broth and lemon juice
Bring to a simmer
Add chicken back in skin side up
Place in oven for 15 minutes
Remove from oven and add Hellmanns, tomatoes and olives to stew. Stir quickly and season with salt and serve
