- 1-pound boneless chicken thigh meat
- ¼ cup olive oil
- Salt and freshly ground pepper, to taste
- 1 medium sized onion, finely chopped
- 3 garlic cloves, grated
- 1 tablespoon dried crushed oregano
- 14 ounces canned tomatoes, pureed
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 cup Kalamata olives, pitted
- ½ pound orecchiette pasta (or your favorite pasta)
- 1 rosemary sprig, or, fresh chopped parsley
- Optional: crumbled feta cheese, mozzarella, or grated parmesan as toppings
Notes: A whole cut up chicken can be used instead of the boneless thigh meat. Just adjust the cooking time by extending about 40 minutes or until the chicken is fully cooked.
Rice can be substituted for the pasta and it can be left out all together and served alongside mashed or roasted potatoes, with some toasted bread, or with a salad.
Season the chicken with salt and black pepper on both sides.
Heat a large skillet (12-inch round cast iron skillet) with olive oil and brown the chicken on both sides. About 5-6 minutes per side. The chicken will release easily when it is ready.
Remove the chicken from the pan and set aside in a plate.
Add the onions to the pan and cook over medium heat until soft and golden. About 10 minutes.
Add the garlic and heat through. About 1 minute.
Place the chicken back into the pan and top with the pureed tomatoes, salt, crushed red pepper flakes, oregano and about half cup of water.
Cook over medium heat about 25-30 minutes. The sauce will reduce when ready and the chicken will be soft.
Add the olives and the sprig of rosemary along with the pasta and 1 teaspoon of salt and mix well.
Cover with water and bring to a boil. Reduce the heat to a medium low and cook approximately 15-minutes or until the pasta is cooked al dente. Keep an eye on it and add a little more water if needed.
Taste and adjust the seasoning if necessary and discard the sprig of rosemary.
Serve as is or topped with some crumbled feta or your favorite cheese.