Serves 4
This dish is in heavy rotation in my house because the preparation (chopping the garlic and herbs) takes less than 5 minutes. The rest involves cooking the ingredients in a skillet in stages—and you’re done.
8 boneless, skinless chicken thighs, patted dry and pounded ¼ inch thick
Kosher salt
Fresh ground black pepper
2 tablespoons canola oil
4 cloves garlic, thinly sliced
½ cup white wine
2 cups Sweet and Sour Peppers and Onions (here)
1 cup oil-cured olives, pitted
4 teaspoons Garlic Puree (here), optional
¼ cup chopped mixed fresh herbs (parsley, dill, mint)
Season the thighs with salt and pepper on one side and salt on the other. Heat the oil in a large skillet over medium heat. Slip the thighs in and cook until the edges are opaque and the meat moves easily when you shake the pan. Resist the temptation to move them before they are properly seared. Turn over and cook until browned.
To make the sweet and sour salsa, add the sliced garlic to the pan and sauté until golden and fragrant. Add the wine and cook until it is reduced by half. Add the peppers and onions and 1 cup water and distribute evenly in the pan. Stir in the olives and garlic puree, if using. Season with salt and pepper. Simmer until the sauce thickens to the consistency of ketchup and the chicken is falling off the bone, about 20 minutes. Stir in the herbs. Transfer the chicken and sauce to a platter and serve warm.