The Art of Eating's Sautéed Chicken with Tomatoes and Olives

Course Main Dishes Prep Time 30m Total Time 1h 15m

Ingredients in this Recipe

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 cup white wine
1/4 pound lean salt pork, lardo, or pancetta without rind, cut crosswise in 1/4 by 1/4 inch lardons
2 cloves garlic, very finely chopped
2 onions, finely chopped
3/4 cup green or black Niçoise or other olives cured in brine
5 tomatoes, peeled, seeded, and chopped
A chicken, weighing 4 to 5 pounds, cut into 8 pieces: 4 sections of breast roughly equal in size (including the wings attached to 2 of them) plus 2 thighs and 2 drumsticks
A large handful of parsley, chopped not long before serving
All purpose flour
Excellent, fresh tasting olive oil
Salt and black pepper

See Full Recipe at Serious Eats