Chicken with Olives and Toasted Bread

Ingredients

• 4 whole chicken thighs
• 3 tbsp olive oil
• 3 cloves garlic
• 1 cup tomato sauce
• ½ cup green olives
• 1 medium red onion
• 2 tbsp red wine vinegar
• 4 slices bread

Instructions

1. 1

   Thinly slice the 1 red onion and toss with the 2 tbsp red wine vinegar and a pinch of salt. Set aside to pickle while you cook.

2. 2

   Season the 4 chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

3. 3

   Add the chicken skin-side down and cook until golden and crisp, about 6 minutes per side. Transfer to a plate.

4. 4

   Reduce heat to medium. Add the 3 minced garlic cloves and cook until fragrant, about 30 seconds.

5. 5

   Stir in the 1 cup tomato sauce and 0.5 cup olives. Return the chicken to the skillet, nestling it into the sauce.

6. 6

   Simmer until the chicken is cooked through and the sauce thickens slightly, about 10 minutes. Taste and adjust salt.

7. 7

   Toast the 4 bread slices with the remaining 1 tbsp olive oil until golden. Serve the chicken with the sauce, pickled onions, and toasted bread.

Tools you’ll need

• large skillet
• toaster or broiler
• cutting board
• knife

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