Looking for a cheap and easy recipe to offer you, I chose this one: Chicken Thighs with Taggiasca Olives and Yellow and Red Cherry Tomatoes. The Skillet Chicken Recipe is easy and quick to prepare. In less than 50 minutes, you’ll have a delicious main dish with a perfect sauce for bread dipping.
I chose to offer you this recipe because over the years, I have presented several recipes featuring chicken, and you can find all the clickable links just below. My favorite and the most requested by my family is the Ketchup Chicken Recipe with marinade, which is a crispy baked chicken main dish. There’s also the video recipe to assist you in the process. Taggiasca olives are among my favorite ingredients to flavor my dishes. In this recipe, I didn’t use salt, pepper, or anything else. Just a vegetable stock cube to crumble into the extra virgin olive oil.
I found the chicken thighs on sale, as well as the cherry tomatoes. I would say that a main course prepared for less than 5 euros is hard to find but not impossible. So let’s move on to the recipe and enjoy this skillet chicken with olives and cherry tomatoes together.
I remind you that every morning I wait for you on the fan page and in the Bea’s Recipes group with the Recipe of the Day. Below the recipe, you’ll find all the links to social channels so you don’t miss any content live from my kitchen.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 461.45 (Kcal)
- Carbohydrates 4.68 (g) of which sugars 0.83 (g)
- Proteins 49.54 (g)
- Fat 27.44 (g) of which saturated 6.31 (g)of which unsaturated 15.26 (g)
- Fibers 1.47 (g)
- Sodium 928.15 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken Thighs with Taggiasca Olives
- 4 chicken thighs
- 20 Taggiasca olives
- 20 yellow cherry tomatoes (and red)
- 1 broth cube (in my case vegetable but meat is also fine)
- to taste extra virgin olive oil
- 1 coffee cup white wine (or red or rosé)
- 1 shallot (or a small white or golden onion)
Tools to Prepare Chicken Thighs with Olives
- 1 Skillet
- 1 Lid
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Coffee cup
Steps for the Chicken Thighs with Taggiasca Olives Recipe:
Let’s start the preparation by removing the skin from the shallot or onion. Then cut it with a knife, resting it on a wooden cutting board, into medium-small pieces. Now take the non-stick skillet and pour extra virgin olive oil into it. Then add the chopped shallot and turn on the heat to medium-high. Let it brown, and in the meantime, remove the skin from the chicken thighs. Quickly rinse them under the running water of the sink. Drain and then add the chicken thighs to the skillet. Let them brown over medium-high heat for a few minutes on all sides. Meanwhile, wash the yellow and red cherry tomatoes and rinse the Taggiasca olives from the brine water.
Deglaze the chicken thighs with white, red, or rosé wine, as I did. Let it cook for a few minutes. In the first part of cooking the chicken thighs in the skillet, you won’t need a lid. I’ll let you know when it will be necessary. Once the wine has evaporated, it’s time for the vegetable stock cube. Crumble it and let the cooking continue for another five minutes or so. Occasionally turn the chicken thighs. If you don’t have the stock cube, you can use granular broth; a generous tablespoon is more than enough. As you saw in the ingredient list, salt, pepper, or other ingredients are not listed because the flavor and saltiness will come from the vegetable stock cube. If you don’t have it, sprinkle with salt, pepper, and oregano.
Now we can proceed by adding all the other ingredients, the Taggiasca olives, and then the yellow and red cherry tomatoes. Now put the lid on the skillet. Let it cook for at least 20 minutes. After this time, turn the chicken thighs over to the other side and continue cooking for another 20 minutes. During this time, I never turned the thighs further; the cherry tomatoes will become soft and will leave color and flavor to our dish, just like the Taggiasca olives. You will get a delicious sauce into which you can dip bread again and again.
Serve the chicken thighs with olives hot, accompanied by freshly toasted bread croutons. I can only wish you a good appetite and remind you that I’m here on my blog with many other easy, quick, and delicious recipes! Below you will find all the social links to continue following me!
Tips for the Chicken Thighs with Olives Recipe
The advice I can give you is not to turn the chicken thighs too many times during cooking; you risk the skin coming off, losing the classic chicken leg effect in the skillet. If you don’t have the stock cube, as I mentioned earlier, you can use salt, pepper, and other spices to flavor our dish. You’ve already asked me in the comments why I used the vegetable stock cube, and I replied that it’s an excellent flavor enhancer that replaces salt and other spices. If you have beef stock, it will be just as good. If you have granules, the same. Another tip I can give you is a great side dish. Try the rich and delicious mashed potatoes, very easy to prepare. You can read the recipe for Mashed Potatoes on my blog.
