We tend to split dinner duties pretty evenly, but last week I was feeling uncharacteristically inspired to whip something up. I’ve been making an effort to read through the mounting stack of magazines that have accumulated since Baby Ice’s arrival and I came across the inspiration for this recipe in the March issue of Real Simple. Chicken thighs are woefully underused compared to their breasty counterparts but I love their miserly price tag and mix of light and dark meat.
Real Simple‘s original rendition suggested simmering everything on the stovetop, but I think saucy dishes like this do even better in the oven, so I switched up the cooking technique. The result was perfectly crisp skin, juicy meat and a rich, savory sauce that I ended up eating straight up when I ran out of chicken to dredge through it. This also happens to be one of those dishes that is even more delicious the next day, which is always a win when the culinspiration inevitably wanes.
Tomato-Braised Chicken Thighs with Olives & Capers
Inspired by a recipe from Real Simple
2 teaspoons olive oil – stock
2 lbs bone-in, skin-on chicken thighs – $4.00
Salt & pepper – stock
1 medium onion, chopped – $0.50
2 large cloves of garlic, minced or run through a press – stock
3 sprigs of fresh thyme – $1.99
28-oz can of whole peeled tomatoes – $2.29
½-cup pitted kalamata or mixed Greek olives – $2.00
1 heaping tablespoon of capers – $1.99
Grand total assuming well-stocked kitchen: $12.77
Cost per serving: $3.19
1. Preheat the oven to 425 degrees.
2. In a Dutch oven or oven-safe stock pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper then brown the thighs, skin side down, about 8 minutes. Transfer to a plate and set aside.
3. In the same pot, add the onion, garlic and thyme, stirring well until the onion starts to become tender, about 8 minutes. Add the tomatoes and their juices, the olives and capers. Break up the tomatoes using the edge of a spatula or a wooden spoon. Add the chicken to the pot, skin side up.
4. Transfer the pot to the oven and roast uncovered for 40-45 minutes, until a thermometer inserted into the thickest thigh reads 165 and/or chicken is cooked through.
5. Serve hot garnished with fresh thyme leaves and/or a sprinkle of parmesan.