Chicken with Olives and Toasted Bread
Juicy grilled chicken in a rich tomato-olive sauce, served with crispy toasted bread and tangy pickled red onions. A quick, satisfying weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Thinly slice the 1 red onion and toss with the 2 tbsp red wine vinegar and a pinch of salt. Set aside to pickle while you cook.
Step 2
Season the 4 chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 3
Add the chicken skin-side down and cook until golden and crisp, about 6 minutes per side. Transfer to a plate.
Step 4
Reduce heat to medium. Add the 3 minced garlic cloves and cook until fragrant, about 30 seconds.
Step 5
Stir in the 1 cup tomato sauce and 0.5 cup olives. Return the chicken to the skillet, nestling it into the sauce.
Step 6
Simmer until the chicken is cooked through and the sauce thickens slightly, about 10 minutes. Taste and adjust salt.
Step 7
Toast the 4 bread slices with the remaining 1 tbsp olive oil until golden. Serve the chicken with the sauce, pickled onions, and toasted bread.
Tools you’ll need
- large skillet
- toaster or broiler
- cutting board
- knife
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