Chicken Thighs with Olives in Tomato Sauce

I've been feeling extremely sluggish lately. Maybe it's the constant jet lag, maybe it's the long hours at work due to cancellations and delays, maybe it's because I haven't been to the gym in a long time, or maybe it's the Winter overcast the puts a grey blanket over everything. Either way, I've been lazy.

One thing I like to do when the lazy bug has bit me, is to make soupy or saucy dishes. They just feel like comfort. Even if I grew up in a hot climate, and am currently living in a cold one, soup always makes home feel homier. Is that even a word?

Simple baked meals are my savior in Winter. It warms up the house and the smells are intoxicating. Take chicken, pantry items and some fresh veggies and the night is the perfect backdrop for warm blankets and a good TVshow.

Chicken Thighs with Olives in Tomato Sauce

6 bone-in skin-on chicken thighs
3 tbsp butter
6 cloves roasted garlic, minced
1 tbsp dried chives
1 tbsp red pepper flake
2/3 cup brown sugar
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 28 oz can of diced tomatoes
1 tbsp tomato paste
1 cup chicken broth
6-10 olives, halved
1/2 zucchini sliced and quartered
salt and pepper


Preheat oven to 350 degrees. Butter a large casserole dish and add the chicken thighs, skin-side up. Season with salt and pepper. In a large sauce pan over medium heat, add butter, garlic, chives, red pepper flake, brown sugar, vinegar and Worcestershire sauce. Saute for 5 minutes. Add tomatoes, tomato paste, chicken broth, olives and zucchini.

Pour tomato mixture over chicken in casserole dish. Bake for 1 hour or until chicken reaches 360 degrees F. Baste chicken with sauce ever 30 minutes. Serve with rice.

The olives really give this dish an extra bite. I highly recommend it, even if you're not the biggest olive fan. It gives the sauce such dimension because it gives the savoy sauce a little perk of brine. Enjoy!

-Akemi-chan