Roasted Chicken Bits, Olives and Tomatoes

Tomatoes with a bar code

I confess. I hang my head in shame. I’ve completely fallen
off the local and in-season wagon. I bought tomatoes, not only that but I
bought tomatoes with a bar code! I couldn’t help myself, I missed having
tomatoes so much, I caved. I’ll never achieve sainthood, but I have figured out
a way to make winter tomatoes taste good. Not those big round tomatoes, which
are hopeless, but the smaller grape tomatoes as they have a more intense


The other advantage to this dish is that you set it up in
about 10 minutes, into the oven for 40 minutes and you’re done. No fuss and very
little mess.


Roasted Chicken Bits, Olives and Tomatoes

Chicken thighs for 2, about ¾ of a pound, more if you’re
extra hungryChicken, Tomatoes & Olives

15 grape tomatoes

2 cloves of garlic, peeled and thinly sliced

1 handful pitted black olives

¼ t dried oregano

Olive Oil

1 glug of red wine

Lemon Wedges

Salt, Pepper, 2 T flour for dredging.


Turn oven on to 350F/180C

Chicken thighs taste better than chicken breasts, try them,
they’re also cheaper than chicken breasts. Cut the thighs up into small chunks
and lightly flour the pieces.

Brown the pieces in a few tablespoons of olive oil.


While the chicken is browning, peel and sliver the garlic
and place into a small roasting pan (preferably clay), add the tomatoes and
oregano. When the chicken pieces are nicely browned, pour them into the
roasting pan, deglaze the pan with a small shot of red wine, mix together and
put in the oven. No, I didn’t forget about the olives. About 10 minutes before
the chicken is done, add the olives. The olives are a much stronger flavor and
adding them later will keep the flavor more separate rather than totally
integrated. Gives you flavor variety from bite to bite.

Serve with some lemon wedges and a crisp white wine and
maybe some bread to soak up the juices.


P.S. Roasting the little grape tomatoes with the garlic and
oregano makes a nice side dish all by itself. Put the tomatoes in a small
roasting dish, add some garlic, sprinkle of salt and oregano, splash of olive
and roast until they soft but not totally mushy. Works well with a simple piece
of grilled meat.



  1. Liz Moskowitz on December 10, 2009 at 9:21 am

    Jude, I made this dish last night. I served it over a bed of baby spinach, which quickly wilted. Fabulous flavors, Mike loved it.

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