Braised Chicken Thighs with Peppers & Olives

Braised Chicken Thighs with Peppers & Olives

Ingredients

3 lbs Chicken Thighs, bone in, skin on.

1 tsp Sea Salt

½ tsp Chili Powder

1 tbs Olive Oil

6 Cloves of Garlic

1/2 cup Lighthouse Keeper’s Spicy Tomato Jam

1/3 cup Red Wine Vinegar

1 cup Chicken Broth

1 jar Marinated Red Bell Peppers, cut into strips

1 6.5 oz jar Marinated Green Olives

1 Tomato, diced

Instructions:

Preheat oven to 400F. Season chicken with salt and chili powder. In an oven safe 12” skillet, heat olive oil over med-high heat. Add chicken thighs, skin side down, cook until browned, for about 7 mins. Flip and cook for an additional 2 mins. Remove the chicken from the pan and transfer to a plate.

Reduce heat to low, stir in garlic, and tomato jam scraping any browned bits with a wooden spoon. Return the chicken to the pan, increase heat to high and pour in vinegar. Bring to a boil until liquid is reduced to a glaze.

Stir in the broth and bring to a boil. Add peppers, olives and tomato and transfer to the oven and cook until the liquid is reduced by half and chicken is cooked through, 20-25 mins.