One Pot Chicken w/ Greek Herbs & Olives

So good, I made this recipe twice over the weekend.  The first time with boneless thighs and breasts, the second with a whole chicken!  It took no time at all for dinner to be ready and leftovers were even yummier.  Pair with a salad and rice to sop up all the juice.

 

Ingredients: linked and available on our website

Chicken, whole or breasts and/or thighs; I used both and all that is included in the butcher box - 4 thighs, 4 breasts

Greek Sea Salt, dry Thyme, Bay Leaf, pitted Kalamata Olives, e.v. Olive Oil

1 quart Marinara Sauce. I make this in bulk and store in quart size portions in our freezer; whole peeled canned tomato slow simmered with olive oil, oregano, smashed garlic, salt and pepper to taste. A few cloves for an authentic Greek red sauce flavor (optional) Tip: use quart bags and lay flat to freeze. When it's time to "melt", run under hot water and slip out of bag.

In heavy pot (for whole chicken) or skillet (for breast/thigh filets), pour marinara/place frozen marinara "patty" at bottom. Add chicken and dress with a drizzle of olive oil, crushed thyme, a few bay leaves, salt and as many olives as you like. Adding a tablespoon or two of the olive brine is nice too.

Bring temperature to strong simmer (Medium-high) for a few minutes, then low and slow until meat is fully cooked, tender and flavors meld (approx 30 min). Spoon sauce over meat to coat during cook time, and again when serving.

I hope you enjoy! 

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