Wednesday, October 30, 2013

chicken thighs with tomato olive tapenade

Last week when chicken thighs were on sale, I bought a whole bunch and froze some. This week when I was menu-planning, I was trying to think of something quick and yummy to do with the chicken thighs and decided I'd try them with the tapenade that I usually make for fish. If it works for fish it ought to work for chicken, right?

Right.

tapenade-tastical! 
It actually worked really well. The greens are braised collards, and the tapenade is my standard shallots / grape tomatoes / capers / kalamata olives / splash of balsamic vinegar mixture. For the chicken thighs, I wanted to try something different so I seasoned them with sea salt and then put them skin-side down in a pan with a little olive oil and let them sear for about 5 minutes until they were golden brown. I flipped the thighs over and gave them another 5 minutes or so in the pan, then put the whole pan (oven safe handle, yay!) into a 375 degree oven for another 20-ish minutes. When the thighs were done, I just added them to the beds of collards and spooned some tapenade over the top.

Easy, relatively quick, and delicious!