Baked Chicken with Olives

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Pat the chicken dry and season it with half of the salt and half of the black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 1.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: plate

3. Step 3

   Heat the olive oil in a large skillet over medium heat. Sear the chicken skin-side down for 5 minutes, then turn and cook for 2 minutes; transfer it to a clean plate.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large skillet, plate, tongs

4. Step 4

   Add the onion to the skillet and cook over medium heat until softened.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the garlic, tomato paste, and paprika, and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Garlic, 2.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

6. Step 6

   Pour in the white wine, scrape up the browned residue, and simmer until slightly reduced.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large skillet, wooden spoon

7. Step 7

   Stir in the tomatoes, chicken stock, olives, thyme, lemon zest and juice, and the remaining salt and pepper. Bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 400.0 gr Canned Tomato, 180.0 ml Chicken Stock, 1.0 gr Ground Black Pepper, 1.0 piece Lemon, 150.0 gr Olive, 4.0 gr Salt, 3.0 gr Thyme

   Cookware: large skillet, wooden spoon

8. Step 8

   Pour the sauce into the baking dish and nestle the chicken into it with the skin exposed. Bake uncovered at 200°C until nearly cooked through.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven, tongs

9. Step 9

   Check that the thickest part of each thigh reaches at least 74°C without touching bone. Bake longer if needed, then rest for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: baking dish, instant-read thermometer

10. Step 10

    Scatter the parsley over the chicken and serve it with the olive and tomato sauce.

    Ingredients used: 15.0 gr Parsley

    Cookware: baking dish