Olive Prune Chicken Thigh Bake

• adagok: 8-10 servings

Hozzávalók

1½ cups pitted Castelvetrano olives (or 2 cups if you eliminate the optional kalamatas, below)

1 cup pitted prunes, halved

½ cup pitted kalamata olives (optional)

½ cup chopped preserved lemon

1⅓ cup red wine vinegar

2 tablespoons chopped fresh oregano

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper, plus more as needed

10 cloves garlic

8 oil-packed anchovies, chopped

12 air-chilled, skin-on, bone-in natural chicken thighs

1 cup dry white wine

2 tablespoons honey

¼ cup light brown sugar

Útmutatók

1 The evening before (better) or early in the morning the day you plan to serve the chicken, combine the Castelvetrano olives, prunes, kalamata olives (if using), preserved lemon, vinegar, oregano, oil, salt, pepper, garlic, and anchovies in a large bowl; stir well. Add the chicken and toss until everything is nicely mixed, then cover the bowl and put it in the refrigerator. Chill until 90 minutes before serving, occasionally tossing the chicken for even marination.

2 Preheat the oven to 350°F with the rack placed one position up from the center.

3 Arrange the thighs in a sturdy baking dish large enough to lay all the thighs flat (or use two smaller pans); a 13 x 9-inch baking dish should work well. Spoon the prune mixture evenly over the chicken. Pour in the wine and drizzle the honey in ribbons over the thighs, then sprinkle the sugar over it all. Sprinkle a few turns of black pepper over the arrangement.

4 Bake, uncovered, until the chicken is done, about 1 hour and 15 minutes. Chicken is done if a thermometer inserted in the center registers at least 165°F, or the juices run clear when you cut deeply into a thigh in the middle of the pan with a sharp knife.

5 When done, tilt the pan and use a spoon to baste juice all over the chicken. If the chicken isn't browned enough, turn the broiler on high and broil the chicken on the same rack until nicely browned but not burnt, 2 to 3 minutes.

6 Remove the chicken to a serving platter and cover with aluminum foil to keep warm. Pour the sauce (with olives and prunes) into a medium or large skillet; cook on high heat, stirring frequently, until reduced by half, about 5 minutes. Pour the thickened sauce over the chicken and serve immediately.

Jegyzetek

From the Global Panty Cookbook pg. 135

PITA: 4/5

Overall: 5/5

FANTASTIC!!! Well worth the effort