My go-to dinner at least once a week = chicken thighs. I usually marinate them in Trader Joe's Soyaki, or make St. Claire's chicken, a family favorite. But, they lend themselves to other big, bold flavors like briny olives and fire-roasted tomatoes. For you low-carb'ers, serve these over a bed of lightly dressed arugula. For you carb-lovers, a bed of linguine will serve as a delicious bed for all the juices.
I used Cabot sharp cheddar for the recipe because it is naturally lactose free, yes, you heard me right, it's lactose free! Cheddar is obviously not Italian, so feel free to substitute a fresh mozzerella or an aged Parmesan or Pecorino Romano in its place.
Southern Italian Chicken Thighs
- 6 boneless and skinless chicken thighs
- 1 cup shredded Cabot Cheddar
- 1 can fire-roasted tomatoes
- 1/3 cup black olives, pitted and roughly chopped
- 2 shallots sliced
- 4 cloves garlic, minced
- 2 tablespoons dry white wine
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon herbs de provence
- 1 teaspoon salt
- 1/2 teaspoon pepper, freshly ground
Preheat oven to 400 F. In a small bowl, mix together the garlic powder, onion powder, herbs de provence, salt and pepper. In a 9 x 13 baking dish, spread out the chicken thighs and drizzle with olive oil and evenly sprinkle on the spice mixture, flip and repeat.
Evenly spread out the minced garlic, sliced shallots, olives, canned tomatoes, and cheese. Add the white wine without disturbing the ingredients. On the middle rack, bake for 35 minutes. Remove from oven and adjust rack higher for broiling. Broil the chicken for 8-10 minutes until the top is golden brown and bubbly.
Allow to rest for 10 minutes. Serve over a bed of pasta or lightly dressed arugula. Alternately, it would make an awesome sandwich on a crunchy Italian loaf.