Seared Chicken with Cherry Tomatoes and Olives
Course: DinnerCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesThis recipe is amazing. We all loved it and my husband and kids don’t care for olives and they loved it. It was great, so much flavor. Serve with vegetables and cous cous.
Ingredients
2 lbs bone in, skin on chicken breasts
Salt
4 Shallots, sliced thin
1 Tablespoon grapeseed oil
1 (6oz) jar pitted green olives in a brine, brine reserved
1 (6oz) jar pitted Kalamata olives, drained
1 1/2 lb cherry tomatoes
3 fresh tarragon sprigs
Crusty Bread for serving with cous cous and vegetable of choice.
Directions
- Pat chicken dry and season with salt.
- In a lg skillet heat the oil . Place the chicken skin side down and sear about 9-10 minutes. Once the chicken has color and flip it over. Once chicken is finished cooking, Transfer to a plate.
- Remove all but 3 Tablespoons oil from the sauce pan. Remove all but 3 Tablespoons oil from the pan, and add shallots. Decrease the heat to medium. Cook stirring frequently until onions are translucent.
- Add 1/3 cup green olive brine to the skillet and scrape to loosen. Partly cover the pan with a lid and bring to a simmer, occasionally stirring, crushing the tomatoes with the back of the spoon.
- When the mixture reaches a simmer, place the chicken back in the pan, skin side up, and tuck it around the food in the pan. Partly cover with lid and allow to cook for 12 minutes, until the tomatoes have burst and their juices released.
- Once the chicken is cooked through, registers 165 on an instant read digital thermometer, serve on plates with cous cous or polenta and vegetable of choice.
- Garnish with extra tarragon.
