One pot Mediterranean style chicken recipe is done using chicken thighs. There is just something about thighs that adds that additional juicy flavour. I do mine in the dutch oven, but they can be done using a cast iron skillet or anything that is oven proof. Mixed with olives, thyme, cherry tomatoes, and a bit more seasoning, the dish is simply out of this world. Although it is not done in 30 minutes, it is still and easy midweek recipes.
Description
When olives, thyme, cherry tomatoes, and a bit more seasoning are combined, the dish is simply out of this world. Although it is not done in 30 minutes, it is still and easy midweek recipes. Follow the recipe and give it a try.
Ingredients
Instructions
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Season the chicken on both sides with salt and pepper.
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Add some oil to a Dutch oven or oven proof pan over medium high heat
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Preheat your oven to 375 F or 200 C. Place the chicken in and fry it skin side down for about 9 minutes.
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Flip them to the other side and fry the thighs for an additional 5 minutes. Remove them and set aside on a plate.
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In the same pan, add in the garlic and onions. Stir and saute until fragrant. Add in the thyme, chicken broth, and Dijon mustard. Stir until well combined and the mixture comes to a low boil.
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Turn off the heat and add the asparagus in followed by the chicken, cherry tomatoes, and the olives.
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Place in the oven, uncovered, for 30 minutes. Plate, serve, and enjoy your on pot (Dutch oven) Mediterranean style chicken.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 177kcal
- % Daily Value *
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
If you feel so inclined, you can use another cut of chicken too. Boneless skinless or drumsticks go well with the recipe. You always have to remember to adjust the cooking time accordingly, however.
