Pan-Fried Chicken Thighs with Mediterranean Vegetables
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 1/2 cups diced onions
- 1 1/2 cups diced carrots
- 1 1/2 cups diced celery
- 1 1/2 cups chopped tomatoes
- 1/2 cup pitted and sliced olives
- 1/4 cup olive brine
- 2 teaspoons fresh rosemary leaves, chopped
Instructions
1. Season the Chicken:
- Generously season the chicken thighs with salt and pepper on both sides.
2. Heat the Pan:
- In a large skillet, heat olive oil over medium-high heat until shimmering.
3. Pan-Fry the Chicken:
- Place the chicken thighs in the skillet, skin side down.
- Cook for 8 minutes, or until the skin is golden brown and crispy.
- Flip the chicken and cook for an additional 8 minutes.
- Remove chicken from the skillet and set aside.
4. Prepare the Mirepoix:
- In the same skillet, add onions, carrots, and celery.
- Cook, stirring occasionally, for 5 minutes until the vegetables start to soften.
5. Add Remaining Vegetables:
- Stir in the tomatoes, olives, and rosemary leaves.
- Pour in the olive brine and mix well.
6. Combine and Simmer:
- Return the chicken thighs to the skillet, nestling them among the vegetables.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender.
7. Finish and Serve:
- Adjust seasoning with more salt and pepper if necessary.
- Serve the chicken thighs atop a bed of vegetables, with some pan juices spooned over the top.
Preparation & Cooking Times
- Preparation Time: PT15M
15 minutes
- Cooking Time: PT36M
36 minutes
Total Time
- PT51M
51 minutes
Type of Dish
- Dinner
Keywords
Chicken Thighs, Mediterranean Vegetables, Pan-Fried Chicken, Mediterranean Dinner, Mirepoix, Rosemary Chicken, Easy Dinner Recipe, Olive Brine, Healthy Chicken Recipe, Quick Dinner
Recipe Yield
- Feeds 4 adults
Calories
- 1,600 calories total
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