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Chicken with Olives, Tomatoes & Oregano

Serves 4 Entree chicken, Poultry

Chicken with Olives, Tomatoes & Oregano

Chicken with Olives, Tomatoes & Oregano draws from the sun-drenched landscapes of Provence and Greece, where olive oil flows as freely as conversation. Designed for the everyday cook, this dish embodies the casual elegance of Mediterranean home kitchens, where fresh ingredients are celebrated and meals are crafted with simplicity and heart.

In this dish, tender chicken melds with the briny richness of olives and the vibrant acidity of tomatoes, all uplifted by a fragrant sprinkle of oregano. The result is a harmonious blend that tastes of the sea and the garden, seasoned perfectly with fine sea salt and a touch of black pepper, offering a true taste of Mediterranean comfort.

Ingredients

  • 800 gchicken pieces
  • 400 gtomatoes
  • 100 golives
  • 60 mlextra virgin olive oil
  • 1 tsporegano
  • 1onion
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 800 g of chicken pieces with fine sea salt, black pepper, and 1 teaspoon of oregano. Ensure each piece is evenly coated to infuse the flavors throughout the meat. Set aside to allow the seasoning to penetrate while you prepare the other ingredients.
  2. Chop 1 onion into thin slices and set aside. Dice 400 g of tomatoes into small, even pieces. These will form the base of your sauce, so aim for uniformity to ensure even cooking.
  3. In a large skillet or sauté pan, heat 60 ml of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the seasoned chicken pieces, skin-side down if applicable. Brown the chicken for about 4-5 minutes on each side, until golden and the skin is crisp. The chicken should release easily from the pan when it's ready to turn.
  4. Remove the browned chicken from the pan and set it aside on a plate. In the same pan, add the sliced onion, reducing the heat to medium. Sauté the onion until it becomes translucent and fragrant, stirring occasionally to prevent burning.
  5. Add the diced tomatoes to the pan with the onions. Stir to combine, allowing the tomatoes to break down slightly and release their juices, creating a sauce base. This should take about 5 minutes, and the mixture should start to thicken slightly.
  6. Return the browned chicken pieces to the pan, nestling them into the tomato-onion mixture. Add 100 g of olives, distributing them evenly around the chicken. Cover the pan and let the chicken cook through, about 15-20 minutes, until the meat is tender and the juices run clear when pierced.
  7. Once cooked, remove the pan from the heat and let the chicken rest for a few minutes. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the chicken with the sauce spooned over, capturing the essence of Mediterranean flavors.