MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seared Chicken Thighs w/Cherry Tomatoes & Olives
Categories: Poultry, Vegetables
Yield: 4 servings

2 lb Bone-in, skin-on chicken
- thighs
Salt
1 tb Neutral oil, such as avocado
- or grapeseed oil
2 Shallots; thin sliced
6 oz Jar pitted green olives;
- drained, brine reserved
6 oz Jar pitted Kalamata olives;
- drained
1 1/2 lb Cherry tomatoes
3 Fresh tarragon sprigs
Crusty bread; to serve

Pat dry the chicken using a paper towel and season with
salt on all sides.

In a large (12") skillet over medium-high, heat the oil.
Place the chicken skin-side down in the skillet and sear
for 7 to 9 minutes, until crispy, golden and the skin
easily releases from the bottom of the skillet. Flip the
chicken thighs and continue cooking for 5 minutes, until
golden brown. Transfer the seared chicken to a plate.

Remove all but about 3 tablespoons of schmaltz from the
skillet and add the shallots. Decrease the heat to
medium. Cook, stirring frequently, until translucent and
soft, about 3 minutes.

Add 1/3 cup of the green olive brine to the skillet and
scrape to loosen the brown bits from the bottom of the
pan. Add the green olives, Kalamata olives, tomatoes and
tarragon. Partly cover with a lid and bring the mixture
to a simmer, occasionally stirring and crushing some of
the tomatoes with the back of a spoon to release their
juices.

When the mixture reaches a simmer, tuck the chicken
thighs in between the cherry tomatoes and olives,
skin-side up. Partly cover with a lid and simmer over
medium for 12 minutes, until the tomatoes have released
most of their juices and have burst and softened. Step 6

Meanwhile, place an oven rack as close to the broiler as
possible and set the oven to broil. Step 7

Remove the lid and place the skillet under the broiler
for 2 to 3 minutes, until the chicken skin is slightly
charred in places and crispy.

Serve right away, with bread on the side.

By: Carolina Gelen

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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