Mediterranean Chicken


  • 6 Skinless Chicken Thighs
  • Sea Salt & Black Pepper to Taste
  • 1 cup cherry tomatoes
  • 2 Tbsps avocado oil, or extra virgin olive oil
  • 1/2 cup pitted olives
  • 1 small red onion, slice
  • 2 Tbsps capers
  • 4 garlic cloves, minced
  • 2 Tbsps anchovy paste
  • 2 Tbsps fresh THYME
  • 1/2 cup dry white wine (or chicken broth)


Step 1

Preheat the oven at 350F

Step 2

Heat a large oven-safe skillet, add oil and the chicken thighs, sprinkle with sea salt and pepper to taste – sear until golden on both sides. Set chicken aside on a plate. (I cooked mine in the air fryer at 390F for 12 minutes skin down, the 10 minutes skin up)

Step 3

In the same skillet, add the sliced onions, chopped garlic and anchovy and sautee for about 1 minute. Add the white wine (or broth) olives, tomatoes and thyme. Cover with a lid and let it simmer for about 10 minutes. (If you air fry the chicken transfer the oil from your basket to the pan)

Step 4

Place the chicken over the sauce in your skillet, cover with a lid and bake at 350f, for about 15-20 minutes, or just until the sauce thickens

Step 5

Sprinkle with fresh parsley and serve hot.

Thyme Tip:

Exchange fresh tomatoes and white wine, for 1 can of diced tomatoes with the juice.



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