It’s been a while since I’ve shared a proper poultry recipe. I cook chicken so much so I’m not sure why I haven’t been sharing. Wait, I think I know. Maybe it’s so common for me that I think you might not be interested? Oh, I don’t know. All I know is that this very very quick dish fed my hubs and I very happily and very well.
I use tomatoes very often in cooking. I have to admit that I have a terrible weakness for them. I’m not even sure what I like about them. The brightness they bring to a dish? Sweet tartness? Juiciness? Probably everything 😀
So I used:
The brown bits left on the pan after the chicken is removed…. those are gold, flavour-wise. I deglaze the pan with chopped tomatoes and mushroom. These would release their own juices and loosen those delicious fond from the base of the pan.
This went so well with rice (according to the hubs) and pasta (I made myself some). It was done, under 30 minutes. The ultimate week night kinda dinner.
“Blessed are they that do His commandments, that they may have right to the tree of life, and may enter in through the gates into the city. ” (Revelations 22:14)
Herbed Tomato Chicken
serves 2-3 (we are big eaters :-P)
2 Chicken Thighs, chopped into 4 parts each
3 Tomatoes, diced
5 Swiss Brown Mushrooms, quartered
5-6 Garlic Cloves, smashed & peeled
10 Olives (I used dry-cured soft black olives but you can use whatever you have on hand)
1 tbsp Italian Mixed Herbs
1 tsp salt
1/3 cup Water
- In an oiled pan on HIGH heat, brown chicken pieces on both sides. Remove and set aside.
- Reduce heat to MEDIUM HIGH and caramelize tomatoes and mushrooms, making sure to deglaze pan, about 2 minutes.
- Sprinkle in Italian herbs and stir, about 30 secs.
- Add in garlic cloves, chicken pieces and water.
- Let it come to a boil then reduce heat to a simmer for about 15 minutes, or until chicken is nicely tender. Do this with the pan partially covered.
- Turn up heat to reduce sauce if there is too much liquids still in the pan.
- Scatter in olives and stir to mix, about 2 minutes.
- Dish up and sprinkle with some chopped spring onions.
- Serve with rice or pasta!