Mediterranean Chicken Thighs
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken drumsticks (fusi di pollo) | 1.1 kg |
| Extra virgin olive oil (olio extravergine d’oliva) | 30 g |
| Salt (sale fino) | To taste |
| Black pepper (pepe nero) | To taste |
| White wine (vino bianco) | 40 g |
| Garlic cloves (aglio) | 2 |
| Red onions (cipolle rosse) | 200 g |
| Capers in oil (capperi sott’olio) | 30 g |
| Tomato passata (passata di pomodoro) | 400 g |
| Water (acqua) | 40 g |
| Gaeta olives (olive di Gaeta) | 80 g |
| Baked black olives (olive nere infornate) | 80 g |
| Greek black olives (olive nere greche) | 60 g |
| Oregano (origano) | 1 tsp |
| Fresh chili pepper (peperoncino fresco) | 1 |
Instructions:
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Prepare the Chicken: Start by seasoning the chicken drumsticks with extra virgin olive oil, salt, and black pepper in a large bowl. Set aside while you prepare the sautéed ingredients.
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Sauté the Chicken: Heat a pan over medium heat and place the chicken drumsticks in it. Cook for 6 minutes on one side until golden brown, then flip and cook for another 6 minutes on the other side, creating a nice crust. Once the chicken is seared, deglaze the pan with the white wine and allow the alcohol to evaporate for a minute.
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Prepare the Vegetables and Aromatics: Thinly slice the garlic cloves. Pit the majority of the olives and slice them if necessary. Cut the fresh chili pepper in half, remove the seeds, and slice it thinly.
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Sauté the Aromatics: In the same pan, add the sliced garlic, capers, Gaeta olives, baked black olives, and Greek black olives. Sauté everything together for about 2 minutes, allowing the flavors to mingle.
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Deglaze and Add Tomato Sauce: Pour in the water to deglaze the pan and release all the flavorful bits stuck to the bottom. Add the tomato passata, ensuring it mixes well with the olives and capers.
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Simmer the Chicken: Add the browned chicken drumsticks back into the pan, coating them with the sauce. Season with additional salt and let the mixture come to a boil. Once it’s boiling, cover the pan with a lid, reduce the heat to low, and simmer for 30 minutes, allowing the chicken to tenderize and absorb the Mediterranean flavors.
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Finish and Serve: Once the chicken is cooked, sprinkle with dried oregano for a final burst of flavor. Serve the Mediterranean chicken thighs hot, making sure to scoop plenty of the flavorful sauce over each portion.
Enjoy this vibrant, hearty dish that brings the bold flavors of the Mediterranean right to your plate. Perfect for a cozy family dinner or a gathering with friends!
