Chicken with tomatoes, olives and feta

Chicken with tomatoes, olives and feta

Adapted from “One Pot,” from the kitchens of Martha Stewart Living

Ingredients

8 bone-in, skin-on chicken thighs

3 tablespoons olive oil

1 pint grape tomatoes, halved lengthwise

½ cup pitted green olives, halved lengthwise

6 medium shallots, halved lengthwise

3 sprigs thyme

2 tablespoons dry white wine

½ cup feta cheese for garnish

2 tablespoons chopped fresh tarragon or basil

Method

Sprinkle chicken with salt. Brown chicken, skin-side down, in 1 tablespoon of olive oil in an oven-safe pan. Turn chicken. Toss together tomatoes, olives, shallot and thyme with remaining 2 tablespoons olive oil. Tuck in around chicken in pan.

Bake at 375 for 40 to 45 minutes. Return pan to stove, deglaze with white wine. Top with feta and herbs and serve.

Rating: Tasty and easy. I’ve made this twice. The first time I made it more or less as originally written, only I forgot the feta and herb garnish. Since I had more grape tomatoes, I tried it again a few days later, making a few tweaks and this time remembering to add the garnishes. It was tasty enough the first time, but even tastier with those tweaks.