Crispy on the outside and soft and tangy on the inside, these chicken thighs smothered in a bed of leeks and green olives will melt in your mouth. This is a meal you can whip up in 30 minutes and put in the oven to bake while you set the table and dress the salad. Serve with salad and rice or potatoes. We use chicken thighs with skin on but you can use boneless/skinless thighs or chicken breasts as well.
| Servings | Prep Time |
| 4-6 people | 30 minutes |
| Cook Time |
| 30-40 minutes |
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Crispy on the outside and soft and tangy on the inside, these chicken thighs smothered in a bed of leeks and green olives will melt in your mouth. This is a meal you can whip up in 30 minutes and put in the oven to bake while you set the table and dress the salad. Serve with salad and rice or potatoes. We use chicken thighs with skin on but you can use boneless/skinless thighs or chicken breasts as well.
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Ingredients
- 2 tbsp extra-virgin olive oil
- 8 chicken thighs skin on
- 1 Leek large, sliced in ¼ inch slices
- 2 tbsp Fresh Thyme or 1 tbsp dried thyme
- 20 Green Olives large with pimentos, slided into 1/8 inch slices
- 1 cup dry white wine
- 1/2 tsp Kosher salt
- 1/4 tsp Coarse black pepper
- 2 tbsp chopped parsley for garnish
Servings: people
Instructions
- Preheat oven to 350 degrees.
- Prepare chicken by patting dry with a paper towel; lightly salt and pepper both sides. In a medium sized oven proof frying pan, add the olive oil and bring to a medium high heat. Add chicken thighs, skin side down, to the prepared pan and sear on medium high heat for 3-4 minutes or until chicken is golden brown. Turn chicken and sear on the other side for another 3 minutes. Remove chicken to a platter and set aside. Remove pan from heat.
- Cut the white portion of the leek into 1/8 inch slices and place in a bowl of water to soak for 10 minutes. Make sure the leeks are completely covered in water. Drain leeks and rinse again, if needed, to ensure any sand is removed. Return pan to medium heat. Add leeks and sauté for 6-8 minutes until translucent and soft, but not brown. Stir occasionally with a wooden spoon, breaking the leeks apart from their circle shape. When leeks are soft and just turning golden, add thyme, olives, salt and pepper. Gently mix until combined.
- Return chicken to the pan, skin side up, placing on top of the other ingredients and bring to a simmer. Remove pan from heat. Transfer pan to oven and cook for 20-25 minutes until skin is brown. Garnish with chopped parsley.
Recipe Notes
My father would call this a Dish Delish!! I didn’t have any leeks so I used onions. I didn’t have many olives, so I added some marinated artichoke hearts. It turned out incredible! Thanks for sharing!