Roasted chicken thighs with olives and green beans
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 32 G., saturated fats 7 G., proteins 40 G., carbohydrates 29 G., fiber 4 G., cholesterol 225 mg, sodium 983 mg, sugar 17 G.
Calories 550, total fat 32 G., saturated fats 7 G., proteins 40 G., carbohydrates 29 G., fiber 4 G., cholesterol 225 mg, sodium 983 mg, sugar 17 G.
Chicken thighs are pan-fried until the skin is crispy and deep golden, then finished in the oven in a tart-sweet wine sauce with black and green olives and prunes. Serve with cooked green beans and the pan-fried sauce. For this recipe, prepare a large oven-safe skillet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 small chicken thighs with skin and bones (1.1 kg)
- 2 tsp olive oil
- 3 cloves garlic, thinly sliced
- 3 large sprigs of thyme
- 0.5 cups dry white wine
- 1/3 cup red wine vinegar
- 3/4 cup lightly salted chicken broth
- 2 tablespoons light brown sugar
- 16 different pitted olives
- 8 prunes, halved
- 1 package (340 g) green beans, ends trimmed
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Pat the chicken thighs dry with paper towels and season with salt and pepper. Place the chicken thighs skin-side down in the hot skillet (they will seal tightly) and cook until the skin is very crisp and golden brown, about 8 minutes.
- Turn over and lightly brown the other side for 2 minutes. Transfer the chicken to a plate.
- Drain most of the fat from the skillet, reserving 2 tablespoons. Reduce heat to medium, add the garlic and thyme, and cook until the garlic begins to darken, 1 to 2 minutes. Add the wine, increase heat to high, and cook, scraping the bottom of the skillet with a wooden spoon, until syrupy, about 2 minutes. Add the vinegar and cook until reduced by half, 1 to 2 minutes.
- Add chicken broth, brown sugar, olives, prunes, and chicken skin-side up; bring to a simmer. Transfer the pan to the oven and bake until the chicken thighs are cooked through, 15 to 20 minutes.
- Meanwhile, microwave the green beans according to package directions. Season with salt and pepper to taste.
- Divide the chicken and green beans among bowls. Continue to simmer the sauce over medium-high heat until thickened, 2-5 minutes. Season with salt and pepper to taste. Pour the sauce over the chicken.
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