Chicken & Olives

Inspired by simple Italian cooking this can be translated into “Pollo e Oliva”. If you’re Italian you would, of course, serve this with pasta, but I opted for a wild rice blend.

Ingredients:

2 lbs chicken thighs, bone-in
4 Tbsp olive oil
1/4 c onion, sliced thinly
6 cloves garlic, sliced thinly
2 tsp fresh thyme
1 canned crushed tomatoes
1 c kalamata olives, pitted & chopped

Directions:

Preheat oven to 350 degrees. Season chicken with salt & pepper.
Heat oil in a large cast iron (or otherwise oven-safe) pot. Brown the chicken on both sides & set aside.
Add the onion, garlic and thyme and sautee for 2-3 minutes until the onions are soft.
Add the olives and crushed tomatoes.
Cover and place in the oven for 45 minutes.