RECIPE MAGIC!

CHICKEN, TOMATO, "LA ABUELA" OLIVES

These crackling chicken thighs simmer in a rustic fresh tomato sauce enriched with shallots, garlic, and a splash of balsamic. Queen “La Abuela” olives — plump Spanish green olives with a buttery, briny bite — push the dish's savoury edge. Finished with Wild Rosemary EVOO and a generous splash of Lemon EVOO. It’s both hearty and vibrant, perfect with noodles, potatoes, or creamy polenta. 

INGREDIENTS: 

  • 6–8 bone-in, skin-on chicken thighs
  • 2 tbsp Garlic EVOO
  • 2 shallots, finely chopped (or 1/2 medium sweet onion)
  • 2 cups fresh cocktail tomatoes, halved (or quartered medium sweet)
  • 1/2 cup chicken stock
  • 2 tbsp Traditional Dark Balsamic
  • 1 cup Queen “La Abuela” pitted green olives (our very own)
  • 1 tbsp Oregano EVOO (or 1 tsp dried)
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp Wild Rosemary EVOO, for finishing
  • 1 tbsp Lemon EVOO
  • Fresh basil leaves for garnish

DIRECTIONS:
Pat chicken dry and season generously with salt and pepper. Heat Garlic and Oregano EVOO in a large oven-proof skillet over medium-high. Add chicken skin-side down and cook, undisturbed, until deeply golden and crisp, 8–10 minutes. Flip and cook 5–6 minutes more. Transfer to a plate.

In the same pan, add shallots and Lemon EVOO; sauté until softened about 2 minutes. Add tomatoes and cook, stirring, until they start to collapse and release juices, 3–4 minutes. Sprinkle in dried oregano now, if using. Add stock, scraping bits, and simmer until reduced by half. Stir in balsamic and olives. Return chicken to the pan, nestling it into the sauce. Reduce heat to medium-low and cook, covered 12–15 minutes, or until chicken reaches 175°F internal temperature. [To keep the skin crisp simmer the sauce around, not over, the chicken. If needed, uncover for the last few minutes or give the skin a quick 1–2 minute broil.]

Off heat, drizzle with Wild Rosemary EVOO. Garnish with parsley. Spoon sauce over the chicken and sides to serve.