TZUTC: -0500
MSGID: 29168.recipes@1:2320/105 2bacaab1
PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0
TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0
BBSID: CAPCITY2
CHRS: ASCII 1
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Chicken Thighs w/Cherry Tomatoes & Olives
 Categories: Poultry, Vegetables
      Yield: 4 servings
 
      2 lb Bone-in, skin-on chicken
           - thighs
           Salt
      1 tb Neutral oil, such as avocado
           - or grapeseed oil
      2    Shallots; thin sliced
      6 oz Jar pitted green olives;
           - drained, brine reserved
      6 oz Jar pitted Kalamata olives;
           - drained
  1 1/2 lb Cherry tomatoes
      3    Fresh tarragon sprigs
           Crusty bread; to serve
 
  Pat dry the chicken using a paper towel and season with
  salt on all sides.
  
  In a large (12") skillet over medium-high, heat the oil.
  Place the chicken skin-side down in the skillet and sear
  for 7 to 9 minutes, until crispy, golden and the skin
  easily releases from the bottom of the skillet. Flip the
  chicken thighs and continue cooking for 5 minutes, until
  golden brown. Transfer the seared chicken to a plate.
  
  Remove all but about 3 tablespoons of schmaltz from the
  skillet and add the shallots. Decrease the heat to
  medium. Cook, stirring frequently, until translucent and
  soft, about 3 minutes.
  
  Add 1/3 cup of the green olive brine to the skillet and
  scrape to loosen the brown bits from the bottom of the
  pan. Add the green olives, Kalamata olives, tomatoes and
  tarragon. Partly cover with a lid and bring the mixture
  to a simmer, occasionally stirring and crushing some of
  the tomatoes with the back of a spoon to release their
  juices.
  
  When the mixture reaches a simmer, tuck the chicken
  thighs in between the cherry tomatoes and olives,
  skin-side up. Partly cover with a lid and simmer over
  medium for 12 minutes, until the tomatoes have released
  most of their juices and have burst and softened. Step 6
  
  Meanwhile, place an oven rack as close to the broiler as
  possible and set the oven to broil. Step 7
  
  Remove the lid and place the skillet under the broiler
  for 2 to 3 minutes, until the chicken skin is slightly
  charred in places and crispy.
  
  Serve right away, with bread on the side.
  
  By: Carolina Gelen
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "In a fight between you and the world, back the world." -- Frank Zappa
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
SEEN-BY: 1/120 10/0 1 18/0 200 80/1 103/1 705 105/81 106/201 116/17
SEEN-BY: 116/18 123/0 25 180 755 3001 3002 124/5016 128/187 135/115
SEEN-BY: 153/7715 214/22 218/0 1 215 601 700 720 810 840 850 860 870
SEEN-BY: 218/880 900 930 220/6 221/1 6 222/2 226/30 227/114 229/110
SEEN-BY: 229/114 206 300 317 426 428 470 664 700 240/1120 1634 8001
SEEN-BY: 240/8002 8005 8050 250/1 266/512 282/1038 291/111 301/1 113
SEEN-BY: 320/219 322/757 335/364 341/66 342/200 371/0 396/45 460/58
SEEN-BY: 633/280 712/848 1321 902/26 2320/0 105 304 401 3634/0 12
SEEN-BY: 3634/56 57 58 5020/400 1042 5058/104 5075/35
PATH: 2320/105 3634/12 240/1120 301/1 218/700 229/426