Corsican Chicken with Sun Dried Tomatoes
Transport your taste buds to the sun-soaked Mediterranean with this hearty and aromatic Corsican Chicken with Sun-Dried Tomatoes. Juicy, golden-browned chicken thighs are simmered to perfection in a richly layered sauce of sun-dried tomatoes, Kalamata olives, and fragrant garlic, all brought together with a splash of white wine and herbaceous thyme. This one-pot wonder blends bold flavors with ease, making it perfect for a comforting weeknight dinner or an elegant meal to impress guests. Serve it with crusty bread to soak up every drop of the savory, tangy sauce, or pair it with rice or roasted vegetables for a wholesome, satisfying plate. With just 15 minutes of prep time, this chicken recipe promises big flavors with minimal fuss, earning it a spot in your go-to recipe collection.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 medium Shallots, finely chopped
- 0.5 cup Sun-dried tomatoes, chopped
- 0.5 cup Kalamata olives, pitted and halved
- 0.5 cup White wine
- 1 cup Chicken broth
- 4 sprigs Fresh thyme sprigs
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes, or until the skin is golden and crispy. Flip the chicken and cook for another 2-3 minutes. Remove the chicken and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Stir in the minced garlic and chopped shallots. Cook for 2-3 minutes, until fragrant and softened.
Add the sun-dried tomatoes and Kalamata olives to the skillet. Stir well to combine, then pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Let the wine simmer for 2 minutes before adding the chicken broth, thyme sprigs, and bay leaf. Stir to combine.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through and tender.
Uncover the skillet and let the sauce simmer for an additional 5 minutes to thicken slightly. Discard the thyme sprigs and bay leaf.
Garnish with fresh chopped parsley and serve warm with crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5736 mg | 249% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 26.4 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4170 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
