Spanish Chicken Thighs with Mushrooms and Olives


Recipe collaboration by Aki Yorihiro and Christine Crawford

This delicious comfort food is perfect for a chilly autumn day. I hope you enjoy it as much as we do!

Spanish Chicken Thighs with Mushrooms and Olives



  • Salt and pepper chicken thighs then dredge them in flour.
  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it’s hot, add the chicken and cook undisturbed, adjusting the heat so the chicken doesn’t burn, until the pieces are browned on the bottom and release easily from the skillet, about 5 minutes. Continue cooking, turning the chicken every few minutes, until it’s brown all over, about 5 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  • Add mushrooms stirring occasionally, 3 to 5 minutes.
  • Deglaze with white wine or balsamic vinegar.
  • Add the garlic, chicken stock and marinara; cook until the mixture starts to bubble and the sauce thickens slightly, 2 to 3 minutes. Stir in the pesto sauce and let the mixture bubble for another 2 minutes.
  • Add the olives, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook until the chicken is tender and cooked through, appx. 10 minutes
  • Taste the sauce and adjust the seasoning. Garnish with the basil, and serve with quinoa.
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