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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Seared Chicken Thighs w/Cherry Tomatoes & Olives   
    Categories: Poultry, Vegetables   
         Yield: 4 servings   
       
         2 lb Bone-in, skin-on chicken   
              - thighs   
              Salt   
         1 tb Neutral oil, such as avocado   
              - or grapeseed oil   
         2    Shallots; thin sliced   
         6 oz Jar pitted green olives;   
              - drained, brine reserved   
         6 oz Jar pitted Kalamata olives;   
              - drained   
     1 1/2 lb Cherry tomatoes   
         3    Fresh tarragon sprigs   
              Crusty bread; to serve   
       
     Pat dry the chicken using a paper towel and season with   
     salt on all sides.   
        
     In a large (12") skillet over medium-high, heat the oil.   
     Place the chicken skin-side down in the skillet and sear   
     for 7 to 9 minutes, until crispy, golden and the skin   
     easily releases from the bottom of the skillet. Flip the   
     chicken thighs and continue cooking for 5 minutes, until   
     golden brown. Transfer the seared chicken to a plate.   
        
     Remove all but about 3 tablespoons of schmaltz from the   
     skillet and add the shallots. Decrease the heat to   
     medium. Cook, stirring frequently, until translucent and   
     soft, about 3 minutes.   
        
     Add 1/3 cup of the green olive brine to the skillet and   
     scrape to loosen the brown bits from the bottom of the   
     pan. Add the green olives, Kalamata olives, tomatoes and   
     tarragon. Partly cover with a lid and bring the mixture   
     to a simmer, occasionally stirring and crushing some of   
     the tomatoes with the back of a spoon to release their   
     juices.   
        
     When the mixture reaches a simmer, tuck the chicken   
     thighs in between the cherry tomatoes and olives,   
     skin-side up. Partly cover with a lid and simmer over   
     medium for 12 minutes, until the tomatoes have released   
     most of their juices and have burst and softened. Step 6   
        
     Meanwhile, place an oven rack as close to the broiler as   
     possible and set the oven to broil. Step 7   
        
     Remove the lid and place the skillet under the broiler   
     for 2 to 3 minutes, until the chicken skin is slightly   
     charred in places and crispy.   
        
     Serve right away, with bread on the side.   
        
     By: Carolina Gelen   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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