For this dish, you will need to buy chicken thighs with bone in and skin on... there is more flavor. Also, if you don't have on hand, then you will need to buy sun dried tomatoes, kalamata (pitted) olives and green olives along with spinach infused wide noodle pasta.
Begin by sauteing on medium heat your chicken things in 4 tbs. of olive oil along with 1 tbs of coconut oil. Add to the hot oils spitting in your covered frying pan as the thighs sear, dried herbs: rosemary, mint and oregano along with red pepper flakes and garlic powder. Brown the chicken thighs on all sides, then add one small jar of sun dried tomatoes (fairly drained) and generous amounts of both the dark and green olives.
Cover and cook for 15 min. on med heat, stirring and turning the chicken as it cooks. To finish up, add 1/4 cup of heavy cream and turn up the heat to high, bubbling liquid should consume the chicken. Turn down the heat to low and let the mixture cook covered for another 15 min.
In the meantime, heat water to a boiling to cook your pasta. Once tender, fully drain and ladle onto a low lipped serving dish. Check your chicken, it should be caramelizing into a rich sauce. Turn out the thighs and sauce on top of the pasta and serve.
Tutti a Tavola!
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