Recipe: Chicken Thighs with Tomatoes, Olives, and Oregano

By David Harbilas

Chicken thighs are an under-appreciated cut of the bird, and the reasons are fairly clear.

They are a stewing cut, they have a little more fat than the breast, and they aren’t as pretty as white meat.

Yet when treated for what they are, thighs are a truly great cut.

What is the thigh? It’s the lower portion of the leg closest to the body, and it has more meat than the rest of the leg. It also does not have as many tendons, which makes it easier to eat and a lot healthier. Plum tomatoes work best in this preparation, as they hold their shape over a long period of cooking and add texture.

Serves 4

• 8 chicken thighs, skin on
• 1 small yellow onion, diced
• 2 cloves garlic, chopped
• 6 plum tomatoes, medium to large dice Read the rest of this entry »