Seared Chicken Thighs With Cherry Tomatoes and Olives

Name: Seared Chicken Thighs With Cherry Tomatoes and Olives
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs); Salt; 1 tablespoon neutral oil, such as avocado or grapeseed oil; 2 shallots, thinly sliced; 1 (6-ounce) jar pitted green olives, drained, brine reserved; 1 (6-ounce) jar pitted Kalamata olives, drained; 1 1/2 pounds cherry tomatoes; 3 fresh tarragon sprigs; Crusty bread, for serving

By Carolina Gelen

Published July 12, 2024

Seared Chicken Thighs With Cherry Tomatoes and Olives — Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Rating: 5(178)
Notes: Read community notes

In this one-pan meal, freshly seared chicken thighs simmer in their own schmaltz alongside bursting tomatoes and salty olives. Those sweet and bright tomato juices serve as a starting point for a delicate sauce. To make the most of the leftover olive brine, this recipe uses it in lieu of salt to season the sauce, as well as to deglaze the pan and extract the rich flavors that stick to the bottom when you sear chicken. Tarragon sprigs add their irresistible peppery aroma. If tarragon is impossible to find, fresh rosemary or marjoram make equally tasty alternatives.

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Ingredients

Yield:4 servings

2pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
Salt
1tablespoon neutral oil, such as avocado or grapeseed oil
2shallots, thinly sliced
1(6-ounce) jar pitted green olives, drained, brine reserved
1(6-ounce) jar pitted Kalamata olives, drained
1½pounds cherry tomatoes
3fresh tarragon sprigs
Crusty bread, for serving

Ingredient Substitution Guide

Preparation

Step 1
Pat dry the chicken using a paper towel and season with salt on all sides.
Step 2
In a large (12-inch) 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.
Step 3
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.
Step 4
Add ⅓ 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.
Step 5
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.
Step 8
Serve right away, with bread on the side.

Ratings

5 out of 5

178 user ratings

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Cooking Notes

Lynn1 month ago

We thought this was delicious, just as written. [For once, the estimate of cooking time was correct.] I may have added more olives than called for, but otherwise followed the recipe. Will definitely be in the repertoire!

M1 month ago

Really good. No tarragon,used fresh rosemary. Could not bare to turn on broiler so all on stove top. 95 feels like 107!! Served over olive oil mashed potatoes from David Tanis.

Simon S1 month ago

I think the trick to getting the most out of this recipe is starting with quality olives. I used green castelvetrano and Kalamata olives. The salty brine from the kalamata was a perfect compliment to the sweet cherry tomatoes. I also added some grape tomatoes because I love tomatoes but I bet the result would be the same without them. All and all it was a great recipe I will make again.

Carolyn Jennings1 month ago

I made this with chicken breasts (not a fan on dark meat). Did all of it on the stove (it's too hot in Memphis, TN for the oven). Otherwise I followed the recipe, served with wild rice. It was a HUGE hit. Wonderful addition to my repertoire. Thanks.

ANNE WRIDER1 month ago

Made essentially as written. Almost too salty. I might cut back a little on the olives next time, but by and large, easy and flavorful.

RDCollins6 days ago

My wife and I agree with a number of the other commenters about this recipe: it’s excellent as written! As we were eating leftovers tonight, I also realized that the sauce by itself would be great on pasta.

David2 weeks ago

I baked the chicken for 30 minutes at 425 and then continued with the recipe as written.

Jillicious2 weeks ago

“It’s so good I feel like I’m high”

Lori2 weeks ago

Made this the other night. The only substitution was regular black olives for Kalamata, because I was out. Soooo tasty!!! In fact, I'm having the leftovers for lunch today. I'll definitely make this again.

Es2 weeks ago

Excellent. Served over couscous. Very attractive, easy to make, and quite delicious. Can be made ahead, reheated, and then placed under the broiler to crisp up the skin. I didn't have cherry tomatoes so I cut up plum tomatoes to about the size of the cherry tomatoes.

TrixieP2 weeks ago

This was delicious! Used skinless thighs since that is what I had on hand, and my olives were in a spicy brine, which was super yummy.

Mary2 weeks ago

Did you alter or adapt the recipe to account fo the skinless thighs? Boneless/skinless is what I have on hand and I'm looking forward to trying the recipe. Could use advice.

David Spence3 weeks ago

What is "schmaltz " ?

Equilibrist3 weeks ago

Rendered chicken fat. It’s what makes this dish (and many others, including matzo balls) so tasty.

debbeg3 weeks ago

Came out great. I only had green olives. Served it over cauliflower mash. Delicious.

pennythelibrarian3 weeks ago

I don’t know. The tomatoes and shallots break down, but the olives don’t. I’m not crazy about the result. Probably will not kale again.

Cazuela3 weeks ago

Lovely combo but way too salty.

Joe3 weeks ago

This was delicious! The olive brine as seasoning for the tomatoes is brilliant. For anyone who’s opposed to using brine (or if your brine is too pungent): swap in some vermouth or white wine instead—just make sure to add salt to the tomatoes to get the seasoning right. I used tarragon, but I’m sure thyme or rosemary would’ve been lovely too.

Wiley4 weeks ago

Delicious recipe! I "par-sauteed" about a cup of cauliflower florets and a clove of garlic, and added it to the tomato/olive mix. We thought they provided a nice foil to the briny, acidic tomatoes and olives. Served over bow-tie pasta with a green salad; it was a big hit!

M1 month ago

Really good. No tarragon,used fresh rosemary. Could not bare to turn on broiler so all on stove top. 95 feels like 107!! Served over olive oil mashed potatoes from David Tanis.

K1 month ago

Delicious as is! I threw in some minced garlic but fine without!

Analia1 month ago

I’ve made this twice already and varied slightly based on my ingredients in the house and garden. Using great olives is a must. Delicious and very easy.

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