An explosion of the healthy Mediterranean flavours! Mediterranean chicken thighs, cooked using chicken thighs with the bone. It’s the cooking with the bone that keeps the thigh juicy and flavourful making it the tastiest part of the chicken. Similar to a Fricassée, it’s first sautéed in olive oil and then gently braised in the oven in its own juices until cooked moist and tender. Always a hit with any chicken lovers.
Sprinkle some salt and smoked paprika on both sides of each thigh.
Place the flour on a plate, dip each thigh in flour, coating each end too.
Place a frying pan on medium to low heat with the olive oil. Once the oil is hot, place each thigh skin side up (to first sear the bottoms) and cook gently for approx. 5 minutes or until golden brown.
Once thighs are golden brown, turn over skin side down for another 5 minutes or until golden brown.
Turn thighs back skin side up and set aside on a plate.
Turn the heat to low and to the same pan, add the three minced garlic cloves and anchovies, gently sweat garlic as you breakup anchovies. Slice the olives lengthwise and add to frying pan.
Add the oregano and the thyme, keep stirring the ingredients.
Deglaze with the red wine then add the chicken stock.
Add the cherry tomatoes.
Return the chicken thighs skin side up to the frying pan with the sauce then bake in oven at 180ºC – 350ºF for 30-35 minutes.
Remove chicken thighs and leave to rest in warm area.
Return the pan to the stove on high heat and reduce for 5 minutes. Remove the bay leaves, season with salt and pepper to taste.
Chop the parsley leaves using a knife and add to the reduced sauce, mix well, scoop using a large spoon and place in the centre of each hot serving plate.
Place your chicken thighs on top.
By Joel Mielle
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