Chicken thighs with olives and cherry tomatoes
Chicken thighs provide satisfying protein and fat, while olives, cherry tomatoes, and white wine give the dish a brighter Mediterranean feel. Thyme and garlic add aroma, so the result stays simple but far from flat even without a complicated side.
Pat the chicken thighs (600 g) dry and rub them with a mixture of olive oil (15 g), paprika (1 g), table salt (4 g), and black pepper (1 g). Sear the thighs quickly on a very hot pan on both sides until browned.
Add the cherry tomatoes (200 g), olives (100 g), chopped garlic (12 g), and dry white wine (120 g) to the pan. Scatter the fresh thyme (5 g) over the top, cover the dish or pan with foil, and bake at 180 °C for about 20-30 minutes, until the meat is fully tender.
Serve the chicken thighs hot together with the pan juices and vegetables.
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