Note: Serve with rice, mashed potatoes or noodles. From “Comfort Food Shortcuts” by David Venable.
• 2 lbs. bone-in, skin-on chicken thighs
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 c. thinly sliced yellow onions
• 1 red bell pepper, seeded and thinly sliced
• 6 garlic cloves, thinly sliced
• 1 28-oz. can diced tomatoes, drained
• 1/2 c. pimento-stuffed green olives
• 1 tsp. Italian seasoning
• 1/2 c. shredded fresh basil
Season chicken thighs with salt and pepper.
Heat a large skillet over medium-high heat. Add the chicken, skin-side down, to the skillet and cook until browned, about 5 minutes. Remove the chicken to a plate and set aside. Leave any drippings in the skillet.
Add the onions, bell pepper and garlic to the same skillet. Reduce the heat to medium and cook, stirring occasionally, until the onions are translucent, 5 to 6 minutes. Stir in the tomatoes, olives and Italian seasoning.
Return the chicken to the skillet, skin side up. Reduce the heat to medium-low, cover, and cook until the chicken is cooked through, about 30 minutes. Stir in basil and serve.