Hey, did you know that if you save the brine from a jar of olives it will make any sauce it touches deliciously salty and savory? Chef Paul did, so that’s how he designed this simple one-pot dinner with olives, artichokes, and tomato sauce. If you like green bell peps (and there are those of you who do), by all means use one instead of the sweeter red ones. Using bone-in chicken adds even more flavor and body to the sauce, and helps the chicken hold its shape.
- 2 tablespoons olive oil
- 4 skin-on, bone-in chicken thighs
- Kosher salt
- 1 cup diced onions
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, smashed
- 1 28-ounce can crushed tomatoes (preferably San Marzano)
- one (14-ounce) water-packed artichokes, drained
- one (14-ounce) green olives, drained, ½ cup brine reserved
- ½ cup dry white wine
- Leaves from 2 sprigs of fresh rosemary
- ½ teaspoon chili flakes
- Buttered egg noodles or pasta, for serving
- Chopped fresh parsley, for serving
Heat the oil in medium Dutch oven over medium high-heat. Season the chicken generously with salt, then add the chicken to the Dutch oven, skin side down. Cook until the underside is browned and crisp, 8 to 10 minutes. Transfer the chicken to a plate, but leave any rendered fat in the pot.
Once thighs are set aside, add the onion, pepper, and garlic, and cook, stirring, until softened, 6 to 7 minutes.
Add the tomatoes, artichokes, olives and reserved olive brine, wine, rosemary, and chili flakes. Bring to a boil, season generously with salt and pepper, reduce the heat to low and simmer until the chicken is cooked through, 45 minutes. Let rest for 10 minutes, season again with more salt and pepper, transfer to a plate, garnish with the parsley, and serve with noodles.