Chicken with Shallots, Garlic, and Tomatoes

In our household, I’m a bit of a short order cook based on the type of chicken people like. Some want dark meat, some want white. Whatever mix of pieces you use, make sure they are bone-in, skin-on. The meat will be much more flavorful and tender than boneless-skinless and you can always pick off the skin once it is cooked. I like to serve this with couscous or quinoa, which soaks up the delicious sauce from the pot. Don’t let it go to waste, as mom would say. It’s heavenly.

8 bone-in, skin-on chicken thighs, or 4 thighs and 2 bone-in, skin-on chicken breasts or a similar mix
2 tablespoons olive oil
1 tablespoon butter
3 large shallots, peeled and coarsely chopped
4 cloves garlic, peeled and sliced lengthwise
1 15-oz. can diced tomatoes
4 sprigs fresh thyme, leaves removed, stems discarded, or a couple pinches of dried thyme
Salt and pepper, to taste

Begin by seasoning your chicken pieces with salt and pepper. Next, heat/melt the olive oil and butter in a large heavy-bottomed pot. Add the chicken pieces to the pot and cook them on all sides over medium heat until they are lightly browned. Add the shallots and the garlic and lightly brown them for a few minutes, but do not let them burn.
Next, add to the pot your tomatoes, thyme, a couple pinches of salt, and a pinch of pepper. Cover the pot, reduce heat to medium-low to low, and cook for 15-20 minutes or until the meat is cooked through. Enjoy the aroma that will linger in your home the night through.

YIELD: 4-6 servings depending on appetites