Skillet Chicken with Chickpeas, Tomatoes, and Olives
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4.8 out of 5 stars
(10)
Ingredients
- 6 bone-in chicken thighs
- Salt and freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 1 small onion (sliced in half rounds)
- 4 garlic cloves (minced)
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups grape tomatoes sliced in half
- ¾ cup chicken broth or stock
- 1 teaspoon dried oregano
- ½ cup kalamata olives (pits removed and cut in half)
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped basil
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Preparation
Step 1
Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in a large skillet over medium high heat. Place chicken thighs skin side down and cook until golden, about 5-7 minutes per side. Remove the chicken and transfer to a plate.
Step 2
Remove half of the rendered fat from the pan. Reduce the heat to medium and add the garlic and onions to the skillet and cook about 5 minutes or until onions become soft and translucent.
Step 3
Add the chickpeas, tomatoes, chicken stock and dried oregano, scrapping any brown bits up from the bottom of the skillet. Cook until mixture comes to a simmer then return chicken thighs, skin side up, to the skillet and continue to cook at medium low heat until chicken is cooked through, about 20-25 minutes or until the internal temperature reaches between 165-175 degrees Fahrenheit. Season with additional salt and pepper, to taste. Top with kalamata olives, feta cheese, and fresh basil. Serve warm.
Step 4
Note-we like to serve the chicken with rice or quinoa. It would also be great with pasta.
Step 5
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