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Meaty with a dash of veggies

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Chicken, duck & turkey Lunch / Dinner Main Courses

Chicken, tomatoes and thyme in olive oil

Published: 03.20.2023 » Last updated: 03.27.2023

Onion, garlic, tomatoes and thyme are sauteed in olive oil, chicken is stirred in, broth is added and everything cooks together for just ten minutes. A drizzle of lemon juice rounds up the flavors.

Chicken, tomatoes and thyme in olive oil, with pot of thyme in background

A kilogram and a half of chicken wings was cooked into chicken 1-2-3, but the generous amount of breast meat attached to the drumettes (or little drumsticks if that’s how you prefer to call them) were cut off and saved to cook a second dish. This is that second dish.

So, yes, that’s chicken breast meat that you see in the photos. Because it’s the part of the chicken that’s so easy to overcook, you’ll likely understand why the cooking time is so short.

But does it have to be chicken breast? Truth is, I prefer thigh meat. Dark meat. But I had enough trimmings from the drumettes to create a meal for four people. That’s the only reason for the presence of breast meat in this recipe.

If you want an even better experience with this dish, substitute chicken thigh fillets. Skin on. Just slice thinly to keep the cooking time short.

Sauteeing onion, garlic, tomatoes and thyme

To cook this dish, start by heating about a quarter inch of olive oil in a pan. Extra virgin was used here but regular olive oil is quite alright to use. Cook onion and garlic over medium heat, stirring occasionally, until the onion starts turning translucent.

Add tomato wedges and thyme, and season lightly with salt and pepper. Continue cooking until the tomates are just starting to look soggy.

Adding chicken and broth to sauteed vegetables in pan

Push the vegetables to the edges of the pan, turn up the heat to high, and spread pre-seasoned chicken meat at the center. Leave without disturbing to allow the undersides to brown slightly then stir. Pour in just enough chicken broth to submerge the lower half of chicken and vegetables. Allow to reach boiling point, lower the heat, cover the pan and leave just until the chicken is done.

Tip: To heighten the flavors of the sauteed vegetables and thyme, try not to drown the chicken and vegetables in broth. Both the chicken and tomatoes will expel water during cooking, and the chicken broth is added only to provide additional moisture to prevent any of the solids from sticking to the pan.

Chicken, tomatoes and thyme in olive oil

Connie Veneracion
Which part of the chicken you get the fillets from will vary the actual cooking time. Breast meat, sliced thinly into bite-sized pieces, requires a very short cooking time to make sure it doesn't turn dry. If using thigh meat, cook a minute or two longer.
Chicken, tomatoes and thyme in olive oil
Print Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course
Cuisine Accidental
Servings 4 people

Ingredients
  

  • 3 cups thinly sliced chicken fillets - breast or thigh
  • 1 teaspoon lemon pepper seasoning
  • 3 to 4 tablespoons olive oil - extra virgin or not
  • ½ cup sliced onion
  • 2 tablespoons sliced garlic
  • 2 pinches fresh thyme - plus more to garnish (see notes below)
  • 3 to 4 tomatoes - cut into wedges
  • salt
  • ground black pepper
  • ¼ to â…“ cup chicken bone broth
  • lemon juice - (see notes below)

Instructions
 

  • Place the chicken in a bowl, add the lemon pepper seasoning and mix well, working the seasoning into the meat.
  • With the stove set to medium, heat the olive oil in a pan.
  • Saute the garlic and onion just until the onion starts to appear translucent.
  • Add the tomatoes and thyme, sprinkle in two pinches of salt and a pinch of pepper. Continue cooking, stirring occasionally, until the tomatoes start to soften.
  • Push the vegetables to the side of the pan, crank up the heat to high, and spread the chicken at the center.
  • Cook for a minute or so then stir everything together.
  • Pour in the broth, allow to boil, cover the pan and cook just until the chicken is done.
  • Taste. Add salt and pepper, if needed.
  • Off the heat, drizzle in the lemon juice and stir before serving.

Notes

If using very tender thyme, there is no need to strip the leaves and discard the stalks.
If the stalks of your thyme appear woody, it is a better idea to use only the leaves.
How much lemon juice you should add depends on your palate. I suggest starting with the juice from half a lemon. Taste and add more if you prefer a bolder flavor.
Print Pin Recipe
Keyword Chicken Fillets, Thyme

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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