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Pan-Seared Mediterranean Style Chicken Thighs

4 bone-in skin-on chicken thighs, patted dry with paper towel (see note)

½ cup of Kalamata olives (pitted)

6-7oz of artichoke hearts chopped

3 pints of grape tomatoes

2 T chopped garlic

1 T capers

¼ dry white wine or chicken stock

1 T of avocado oil

2 T chopped basil (reserve some for garnish)

1 tsp salt divided

½ tsp pepper divided

Olive oil to finish

Heat skillet on medium high heat. Add avocado oil. Sprinkle salt and pepper over the skin on the chicken thighs and place skin side down for 3-5 minutes until the skin is golden brown and crispy. Season the underside of the chicken with salt and pepper.  Flip the chicken and cook for another 3-5 minutes. Remove chicken from the pan and place on a plate. Reduce heat slightly and add the grape tomatoes to the pan and stir and let sear and burst for 3-5 minutes. Reduce heat to medium and add chopped garlic and stir for 1-2 minutes. Add in the capers, olives, artichoke hearts, white and remaining salt and pepper. Let simmer for 5 minutes. Roll basil into a tight log and chop into ribbons. Add half into the sauce. Add the chicken back into the sauce, skin side up, and simmer for approximately 15-20 minutes or until the thickest part of the chicken reads 165°F. When done, garnish with a drizzle of olive oil and remaining basil.

Make sure you take your chicken out of the refrigerator 45-60 minutes before cooking. For extra crispy skin, place chicken uncovered, skin side up in the refrigerator overnight to dry the skin out. It will make for a better sear.

The Finished Dish