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Mediterrenean-Style Chicken With Olives & Sun-Dried Tomatoes

Created by KittenCal on April 19, 2015

2 1/2 pounds chicken thighs (8 thighs, bone-in, skin-on)
Salt and pepper (more to season when cooking)
2 tablespoons olive oil (or as desired)
1 medium (8 ounce) red onion (sliced)
3 to 4 garlic cloves, crushed
1 large red (7 ounce) bell pepper (sliced thickly)
1 small/medium (7 ounce) orange (sliced rind and juiced, leave some rind to add in at the end of cooking
4 ounces chicken broth (1/2 cup)

Step 1: Season skin side ONLY with salt and pepper.
Step 2: In a large skillet add/heat olive oil, brown the skin-side only until golden brown (you could brown both sides if you like). Transfer browned chicken to a Dutch oven.
Step 3: Add in more oil if needed to skillet. Add in onion, garlic and (bell) pepper over a moderate heat for 3-4 minutes. Transfer the vegetables to the Dutch oven, then mix in the orange rind and juice, chicken stock, canned tomatoes and sun-dried tomatoes.
Step 4: Bring to the boil then cover the casserole with a lid and simmer very gently over a low heat for about 1 hour, stirring occasionally.
Step 5: After 1 hour cooking, add chopped fresh thyme and pitted black olives, then adjust the seasoning with salt and pepper to taste.
Step 6: Scatter more orange rind and thyme over the casserole to garnish, and serve with crusty bread.