The secret to really great Greek Mediterranean chicken is not only the olives in the sauce but in the way you cook the chicken. To begin: use bone in, skin on chicken thighs. Pan fry in a large skillet as many thighs as you need skin side down on high heat in olive oil with garlic powder, red pepper flakes, and fresh dried herbs: rosemary, oregano, sage and mint. Once the skin side is nicely browned, turn over and reduce heat to med.; cover for 5-6 min, adding a bit more olive oil if needed.
Move the chicken aside or remove temporarily while you add one whole chopped onion and one whole chopped roasted red pepper. Brown together, then add one med. can of diced tomatoes or fresh about 2 cups along with either 1-2 cups of diced zucchini or eggplant. Bring the chicken back in and for extra flavor, toss in fresh sprig of rosemary. Cover and let simmer for about 35 min on low heat.
In the meantime, prepare spinach infused Tagliatelle or Fettuccine pasta.
~ Tutti a Tavola!
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