| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 3 slices bacon, chopped
- 1/4 medium onion
- 4 ounces cremini mushrooms (about 2 cups)
- 1 teaspoon fresh rosemary leaves
- 1 tablespoon extra-virgin olive oil
- 1 28-ounce can whole San Marzano tomatoes
- 1/4 cup dry red wine
- 1/3 cup pitted nioise or kalamata olives, plus 1 tablespoon brine from the jar
Instructions
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes.
- Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes.
- Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.
Nutrition Facts
| Calories | 499 |
| Total Fat | 32 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 127 milligrams |
| Sodium | 851 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2 grams |
| Protein | 35 grams |
| Calories | 499 |
| Total Fat | 32 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 127 milligrams |
| Sodium | 851 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2 grams |
| Protein | 35 grams |
Reviews
Looks good! So nice to see this recipe without bell peppers I need to try it
Easy weeknight recipe, great sauce and very crispy skin on the chicken. We’ve made it many times and sometimes substitute bacon for prosciutto and capers for olives.
OMG this is so tasty, I made it for the guys at the firehouse. I used salt pork instead of bacon, poor mans pancetta. I also thought it needed garlic, added 2 pressed cloves.
Quick & easy for a weeknight main dish. Chicken was very crispy, I added garlic & parsley to the sauce w/ 2 extra pieces of bacon. Tasty, my boyfriend loved every bite of it. This recipe is a keeper.
I think it was really good. nice a tender and that sauce. Mmmmmmmmm! I cant get eough
Quick, easy, and delicious. I over pureed the vegetables but still come out good.
Great earthly flavor. I only had pureed San Marzano tomatoes at home, but they worked just as well. My husband loved this dish and I will definitely be making it again.
IT WAS SO GOOD.
I made the dish again tonight for dinner and it was amazing. It came out better than the first time I made.
Tonight I didn’t use the food processor to finely chopped all the ingredients and it was fine. I also did not use the processor to puree the tomatoes. I used thick chopped tomatoes from a can instead. It worked out better for me. taste the same but less dishes to wash at the end.
I’m a garlic lover so I added a few cloves of garlic when I baked the chicken. Also chopped more and added when I was cooking the vegetable mixture.
I think the garlic added so much flavor into it. I definitely recommend to put some garlic in.
I think bacon, olives, and red wine are the ingredients that make this dish so delicious!
very delicious, can be a bit salty with the olives so be careful how much you add during cooking.
Delicious! I made this two nights ago and we loved it. I used 2 ounces of mushrooms instead of 4 (we’re not big mushroom fans) and chicken breasts instead of thighs, adjusting the cooking time for breasts. If you like olives, definitely use more! This was really easy and smelled SO good when it was cooking. We’ll definitely be making this again!