"I am thrilled to partner w/ @MuirGlen and @feedfeed in sharing this recipe for my Crispy Chicken & Olive Thighs with Fire Roasted Cacciatore Sauce. #sponsored I also loved accessing @CarlaPHall’s Pantry Guide in creating this recipe to share with you.
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Since the Pandemic, David and I have made this Crispy Chicken & Olive Thighs probably about once a week. We call it Olive You Chicken and refer to it as I Love You Chicken. We also love Chicken Cacciatore (Hunter’s Chicken), so I thought, why not marry two of our favorite dishes... The Crispy Chicken Thighs get plated over a rich and luxurious sauce featuring Muir Glen Fire Roasted Crushed Tomatoes. I also refer to Carla Hall’s Pantry Guide using the aforementioned Muir Glen Fire Roasted Crushed Tomatoes, Onions, Olive Oil, Dried Bay Leaves, Hardy Herbs, Chicken and Red Wine to make this recipe. This can also be made ahead by prepping the chicken and dry brining for 24 hours as well as the sauce which can also be made then stored in the refrigerator till use. Just reheat the sauce before plating & serving. This dish can also be served with Pasta, Polenta, or even with a rustic baguette or Focaccia. Enjoy!!!
Find @MuirGlen at @WholeFoods!
#MuirGlen #CarlaHall #californiaorganictomatoes #thefeedfeed #chickencacciatore #iloveyouchicken"
Crispy Chicken and Olive Thighs with Fire Roasted Cacciatore Sauce
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Prep time: 30mins
Cook time: 1hr
Serves or Makes: 6
Recipe Card
ingredients
Dry Brine Chicken
- 6 chicken thighs, bone-in, skin-on
- 3/4 teaspoon garlic salt
- 1/4 teaspoon freshly cracked black pepper
ingredients
Cacciatore Sauce and Roasting
- 4 sprigs fresh rosemary, divided
- 4 sprigs fresh thyme, divided
- 3 tablespoons olive oil, divided
- 1/2 white onion, diced
- 5 cloves of garlic, smashed, divided
- 1 28-ounce can Muir Glen Fire Roasted Crushed Tomatoes
- 1 cup assorted olives, pitted, divided, 1/4 cup brine reserved
- 3/4 cup cabernet sauvignon
- 3 basil leaves, torn
- 1 bay leaf
- 1 tablespoon butter
- 4 ounces baby bella mushrooms, washed, dried, and sliced
- salt, to taste
- black pepper, to taste
Method
For the Dry Brine Chicken:
Step 1
Place paper towels on a sheet pan and arrange chicken in a single layer. Season with garlic salt and pepper. Refrigerate, uncovered, at least one hour.
Step 2
This can be done the same day or 1 day ahead letting rest minimum for one hour uncovered in the refrigerator. Dry brining insures a crispy skin so be sure not to skip this step.
For the Sauce:
Step 1
Pick the leaves off one sprig of rosemary and thyme, reserving the remaining whole sprigs for roasting. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. When the oil shimmers, add onion and cook until translucent, about 2 to 3 minutes, adjusting heat to avoid browning. Add 2 cloves garlic and cook until fragrant, about one minute. Add Muir Glen Fire Roasted Crushed Tomatoes, ¾ cup olives, wine, basil, oregano leaves, thyme leaves, and bay leaf.
Step 2
In a separate skillet, heat butter over medium heat. Add mushrooms and cook until lightly browned. Add mushrooms to tomato sauce. Bring to boil then reduce to a low simmer, stirring frequently with a wooden spoon for about 1 hour until thickened. The sauce can be made one day ahead, chilled then reheated before serving. Season with salt and pepper to taste and remove bay leaf before serving.
To Roast the Chicken:
Step 1
Preheat oven to 450°F and remove chicken from refrigerator. While oven is heating, prep chicken. In a 9x13-inch glass baking dish, add ¼ cup reserved olive brine, placing chicken thighs on top. Add rosemary and thyme sprigs, remaining 3 garlic cloves, and ¼ cup olives around chicken. Drizzle remaining 1 tablespoon olive oil over chicken and roast uncovered for one hour.
Step 2
To serve, bring cacciatore sauce to a simmer. Remove chicken from the baking dish, pour off ¼ cup of the pan juices. Save whole garlic, herb sprigs, and remaining drippings for another use. Pour reserved ¼ cup pan juices into the tomato sauce. Spoon the sauce onto a platter and top with the chicken and olives, garnishing with herbs, if desired. Enjoy with pasta, polenta, or a crusty baguette or focaccia. Enjoy!