Chicken with Herbed Garlic Pesto and Red Wine Vinegar

With Kalamata Olive Relish over Yellow Rice

Serves 4



4 bone-in, skin on chicken thighs
¾ C curly leaf parsley
2 t chopped fresh rosemary
4 cloves garlic
2 T plus 1/3 C good olive oil, divided
Salt and pepper to taste
1/3 C red wine vinegar
1 C pitted Kalamata olives
Dash of seasoning salt
3 T butter


  • ​Take chicken out of fridge and let it reach room temperature. Pat chicken dry.
  • In a food processor, process the parsley, garlic, rosemary and some salt and pepper, pulsing with about 1 T of the olive oil. Then when the pieces are small, add the rest of the olive oil and blend until almost pureed. Set aside.
  • Preheat oven to 375 degrees F.
  • Heat a large sauté pan with 2 T olive oil and the butter. Place skin side down, season with salt and pepper and then sear that side until browned, about 3-4 minutes. Turn chicken over, lower heat a bit and cook other side just until slightly browned, about 2 minutes. They should still be pink in the middle. Take off the heat and slather each of the thighs with a large portion of the garlic herb pesto. Place in the oven and finish for about 15 minutes, until internal temperature reaches 160 degrees F. Remove and add the vinegar immediately into the drippings. Cover and let sit for about 3 minutes.
  • Serve over yellow saffron rice and top with Kalamata olives that are chopped and mixed with a dash of seasoning salt. Garnish with more finely chopped parsley and ladle on the buttery vinegar drippings.

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