Herbed Tomato Chicken

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:

Chicken Thighs, Tomatoes, Garlic, Swiss Brown Mushrooms, Olives (not pictured) & Italian Mixed Herbs
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For a full flavoured chicken dish, I always start by lightly browning my chicken pieces in a little bit of oil, and then draining the excess oil if there is too much.herb-tom-chic2

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.herb-tom-chic3

The herbs go in once the tomatoes and mushrooms get some browning. Because the herbs are dry, they need some heat time to wake up the flavours.herb-tom-chic4

The chicken pieces go in together with smashed garlic cloves and some water. Simmer simmer!herb-tom-chic5

I threw in some olives when the dish was about ready. They were sitting in the fridge, crying out to be used so I obliged them. 😀herb-tom-chic6

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.

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“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)

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Herbed Tomato Chicken
serves 2-3 (we are big eaters :-P)

Ingredients:

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

  1. In an oiled pan on HIGH heat, brown chicken pieces on both sides. Remove and set aside.
  2. Reduce heat to MEDIUM HIGH and caramelize tomatoes and mushrooms, making sure to deglaze pan, about 2 minutes.
  3. Sprinkle in Italian herbs and stir, about 30 secs.
  4. Add in garlic cloves, chicken pieces and water.
  5. 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.
  6. Turn up heat to reduce sauce if there is too much liquids still in the pan.
  7. Scatter in olives and stir to mix, about 2 minutes.
  8. Dish up and sprinkle with some chopped spring onions.
  9. Serve with rice or pasta!

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