August 30, 2020
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!
For questions and concerns, please call (541) 359-3376 or send an email to info@lanecountybounty.com and we'll do our best to get back to you quickly.
Find us on social media! We regularly post original recipes and seasonal products announcements. We'd love to see what you're cooking local ingredients!
Order by Sunday night for Tuesday.
Order by Wednesday night for Fridays.
$10 home delivery charge to qualifying zip codes in the Eugene / Springfield area.
Free local delivery for orders over $75! Want to reduce packaging for home-delivered orders? Sign up for returnable tote deposit.
Free pickup sites located in six neighborhoods sites. Orders arrive in a sanitized, enclosed tote. Please bring a bag and leave the tote behind.
BYOB (bring your own bag) to transfer your order. Do not remove our totes from the site.
River Road | Park & Walnut | 2:30pm
Whiteaker | Hummingbird Wholesale | 2:45pm
Downtown | Noisette | 3:00pm
Friendly Street | J-Tea | 3:45pm
South Eugene | 37th & Willamette | 4:00pm
Springfield | 6th & Centennial | 4:30pm
Join our VIP Newsletter for original recipes, news, and seasonal product announcements!
© 2021 Lane County Bounty. Powered by Shopify