Mediterranean Crispy Chicken Thighs
The crispy skinned chicken is complemented beautifully by a bright and rich sauce that you’ll want to mop up with a nice chunk of bread. Many of your favorite Mediterranean flavors in one dish!
Serves: 4 Cooking time: approx. 35 minutes
Ingredients
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds total)
Salt and ground black pepper
1.5 tablespoons vegetable oil
1 jar Elli & Manos Flavor Burst (Tomato & Thyme, Tomato & Feta or Flaming Red Pepper)
¾ cup white wine or water
8-10 cherry tomatoes, halved
Handful of pitted Kalamata olives
¾ -1 cup ounces feta cheese, crumbled
Optional: fresh basil or oregano leaves for topping; crusty bread for serving
Instructions
- Pat the chicken dry with paper towels, and season all over with salt and pepper.
- Place a large flat-sided skillet or Dutch oven (preferably enameled cast iron or stainless steel) over medium-high heat, and add the oil.
- Once the oil is hot, add the chicken, skin-side down, spacing them out so they’re not touching. Sear the skin for approximately 5-7 minutes without moving it. Once the skin is brown and crispy, flip the chicken and then cook for an additional 2-3 minutes. Remove from the pan and set aside on a plate, skin-side up.
- Add the Flavor Burst, wine or water, cherry tomatoes, chickpeas, and 1 teaspoon salt to the pan. Increase the heat to medium-high and cook until the tomatoes have broken down and the sauce has started to thicken slightly, 8–12 minutes (add more water to reach desired consistence, if needed); add in the olives. Return the chicken thighs, skin-side up, to the skillet, on top of the sauce.
- Reduce heat to medium-low and cook until an instant-read thermometer inserted into the thickest part of the thighs near the bone register 165 degrees F), and the sauce has thickened, 6–8 minutes.
- Remove from the heat and let the chicken rest for 5 minutes. Crumble the feta over the chicken and top with the herbs (if using). Serve with torn crusty bread to soak up the sauce.