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      RECIPE TITLE "Chicken Thighs with Tomatoes and Olives" Author: How To Cook Everything: Simple Recipes for Great Food copyright 2006 by Mark Bittman

    ... more great recipes from Mark Bittman the Minimalist on our GREAT CHEFS page!

    yields4 servings time45 minutes difficultymoderate

    A simple Provençal-style dish. Use good quality oil-cured olives if possible.

      RECIPE INGREDIENTS

    1 tablespoon olive oil
    2 pounds bone-in chicken thighs or mixed chicken parts, rinsed and patted dry with paper towels.
    1 cup chopped onion
    1 teaspoon minced garlic
    2 cups cored and chopped tomatoes (canned are fine; don't bother to drain)
    1/2 cup dry white wine, chicken or vegetable stock, or water
    1 cup small black olives, pitted
    1/4 cup minced fresh basil leaves or 1/2 teaspoon dried thyme
    Salt and freshly ground black pepper to taste

      RECIPE METHOD

    1. Heat a large skillet, preferably non-stick, over medium-high heat for 2 or 3 minutes. Add the oil to the skillet, swirl, and add the chicken. Brown the chicken thighs quickly on both sides.
    2. Remove the chicken, along with all but about 2 tablespoons of the fat. Turn the heat to medium and add the onion. Cook, stirring, about 5 minutes. Add the garlic and tomatoes. Raise the heat to medium-high and cook, stirring occasionally, until some of the tomato juice bubbles away, about 5 minutes. Add the wine, stock, or water and cook, stirring occasionally, another 5 minutes. Add the olives, basil, thyme, salt, and pepper. Cook 1 minute.
    3. Return the chicken to the skillet and turn it once or twice in the liquid. Cover, reduce the heat to medium-low, and simmer, turning once or twice, until the chicken is done, 20 to 30 minutes.

      Garnish and serve with crusty bread.

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