Ingredients
2 Tbsp olive oil
5+ cloves garlic, pressed
1 large onion, peeled and chopped
1 large sweet pepper (any color), cleaned and chopped
1/3 cup pine nuts
2/3 cup pitted kalamata olives, coarsely chopped
3 cups fresh tomato, coarsely chopped (I like to use halved grape tomatoes, but any will work)
1 ½ Tbsp dried oregano
6 chicken legs or thighs, organic and free-range
Seasalt and ground pepper to taste
Preparation
Allow chicken to sit at room temperature for 15-20 minutes while you prepare the ragout. Preheat oven to 350 degrees. In a large saute pan with 2-3" sides (that has an ovenproof lid!), heat olive oil on medium heat until shimmering. Add garlic, onion, pepper, and thyme and saute until starting to brown and onions are wilted. Add pine nuts and olives and saute one minute more. Add tomatoes and cook for 5 minutes. Stir well, taste, and season with salt and pepper as desired. Nestle chicken down in the ragout and spoon a little sauce atop each piece. Cover and place in oven. Cook 30+ minutes until chicken is done (cut into a piece to confirm). Remove cover, return to oven, and allow to cook 10 more minutes to thicken sauce and brown chicken lightly.
