Skillet Chicken with Silky Peppers and Green Olives is a terrific weeknight meal as it only takes approximately 45 minutes to prepare. Besides, we could all use yet another chicken recipe, can’t we? For this dish you’ll need bone-in, skin on chicken thighs (I used breasts), fresh or dried oregano (I had fresh from my cold frame), kosher salt, fresh ground pepper, 2 peppers (red, orange or yellow or combination of colors), garlic, a fresh tomato, extra-virgin olive oil, red pepper flakes, green olives such as Castelvetrano (found at Wegmans), fresh herbs (parsley, basil or cilantro or a combination, I used parsley) and lemon wedges for serving (I omitted).
This one pan meal was very easy to prepare. You just need to make sure that you read the directions to know that the chicken must marinate with the seasoning blend (oregano, salt and pepper) either while prepping the vegetables for the dish or the night before and refrigerating.
The chicken is the first to be cooked for this dish. You want to do the chicken in batches so that you get a nice sear on the skin, overcrowding the pan will steam the chicken. After searing and removing the chicken, the peppers are sautéed. After 6-8 minutes, garlic, oregano and red peppers are added to the pan. Next, the chopped tomato and salt are added. Once the tomatoes begin to release their juices, add the chicken back to the pan and reduce the heat to a simmer; cover with lid askew. Simmer until the chicken is thoroughly cooked and the peppers are soft and silky. The olives are added at the end and are just heated through before serving. Ms. Clark suggests serving with lemon wedges, but that didn’t appeal to me.
What a delightful meal! The blend of herbs and olives made for a tasty dish. The crisp Castelvetrano olives provided a fruity, olive taste and was a welcome on a chilly day.
Skillet Chicken with Silk Peppers and Green Olives
“A Sweet Goodbye to Pepper and Tomato Season,” by Melissa Clark
from column the A Good Appetite – The New York Times October 8, 2021
Yield: 4 to 6 servings
Time: 45 Minutes
2 ¼ pounds bone-in, skin-on chicken thighs
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
2 teaspoons kosher salt (Diamond Crystal), plus more to taste
½ teaspoon freshly ground black pepper
2 red, yellow or orange bell peppers (or a combination of colors)
5 garlic cloves
1 medium fresh tomato
2 tablespoons extra-virgin olive oil, plus more as needed
⅛ teaspoon red-pepper flakes
¾ cup pitted, roughly chopped green olives, such as Castelvetrano
½ cup roughly chopped fresh parsley, basil, cilantro or a combination
Lemon wedges, for serving (optional)
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.