Serves 4
This chicken, with the holy trinity of the Greek table—tomatoes, garlic, olive oil—screams Mediterranean. I use chicken here, but steak and pork are just as delicious.
4 bone in, skin on chicken breast halves (about 2½ pounds)
Kosher salt
Fresh ground black pepper
Canola oil for the pan
8 cloves Garlic Confit (here)
2 cloves garlic, thinly sliced
1 cup Tomato Sauce (here), pureed
½ cup white wine
14 cured black olives, pitted and halved
6 sun-dried tomatoes, preferably imported, drained of oil and chopped
Extra virgin olive oil for drizzling
8 basil leaves, chopped
Preheat the oven to 450°F.
Season the chicken breasts all over with salt and pepper. Heat a large oven-proof skillet slicked with canola oil over medium-high heat. Lay the breasts in the pan skin side down and sear just until the skin is lightly browned. Turn the breasts over and sear lightly on the other side. Turn the breasts back so that they are skin side down, slide the pan into the oven, and roast the chicken until just cooked through, about 12 minutes. Turn the breasts over and set them aside on a plate to rest.
Return the pan to medium-high heat and stir in the garlic confit, sliced garlic, tomato sauce, wine, and ⅔ cup water. Add the olives and sun-dried tomatoes and season with salt and pepper. Cook until the liquid is reduced by half.
To serve, arrange a chicken breast on each plate and spoon the sauce over. Drizzle with olive oil and garnish with basil.