Donna Walsifer
one pan chicken dish
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.
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
INGREDIENTS
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)
PREPARATION
“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
INGREDIENTS
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)
PREPARATION
- Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
- Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
- In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don’t crowd the pan. Transfer the chicken pieces to a plate as they brown.
- Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
- Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.