Seared Chicken Thighs with Heirloom Tomatoes and Olives

Well, it's finally tomato time! Whether you grow them in your own garden or order them from us, there is no shortage of perfectly ripe, juicy, heirloom tomatoes. One of our favorite ways to incorporate them into a simple and delicious dinner is to cook them into a quick sauce with fennel, olives and white wine and use that to slowly cook chicken, infusing it with the rich savory sauce, serving it with fresh bread from noisette and a big green salad.

This recipe is easy and rewarding. The leftover chicken can be sliced up for sandwiches or repurposed into a pasta sauce or pasta salad! 

Chicken with Olives and Tomatoes

4 bone in-skin on chicken thighs

2 Tbsp fennel seed, toasted and ground

2 Tbsp coriander seed, toasted and ground

1 bulb fennel, sliced into ½” slices 

1 large shallot, peeled and sliced in to ½” thick sliced 

3 cloves garlic, peeled and chopped

½ pint pitted kalamata olives

1 cup dry white wine 

3 large heirloom tomatoes, cores removed, cut into 1 inch chunks 

2 Tbsp olive oil

Fresh basil to garnish

Rub the chicken thighs with coriander, fennel and a generous amount of kosher salt.  

In a large non-stick or cast iron pan over high heat, sear the chicken thighs, skin side down until they are crispy, about 3-4 minutes. Remove them from the heat and set aside. Add the shallots and fennel to the pan with a little oil. Saute until they are translucent and start to turn golden in color, about 4 minutes. Add the chopped tomato, garlic, olives and wine and cook for about 10 minutes. Taste the sauce for salt and feel free to add a little bit of red chili flake for heat. Place the Chicken thighs skin side up in the pan and reduce the heat to medium low. Cook until the chicken is cooked through, about 20 minutes. The internal temperature of the chicken should be at 165F. If you want to take this dish to the next level, finish it in the broiler for even crispier skin!

To plate the chicken, place it on a large serving platter and spoon the sauce over the top. Garnish with fresh basil and serve with a crusty loaf of bread to mop up all of the juices!