Thursday, July 23, 2020

Chicken Thighs with Tomatoes, Green Pepper and Garlic from Essie Lang

I was actually yearning for some chicken after going off it for a few weeks. I'd reached the saturation point -- I know, that doesn't make sense to a lot of you -- but it was just the break I needed. So, I pulled a skinless bone-in chicken thigh out of the freezer and set about trying something new and without a recipe.

As an aside, it took me a long time to convert to the bone-in thigh. I'd always liked the ease of eating a boneless one but now I agree, bone-in is more flavorful.

It's fried in olive oil, as always, and I've added some paprika for a bit of heat, Kalamati olives for salt,  and tomatoes for that touch of summer, a flavor they seem to have only at this time of year.

I cooked up some rice to go along with it, too. It was very easy, fairly quick to prepare, and very tasty.

Here's what you'll need for a meal for one:

1 skinless bone-in chicken thigh
3 grape tomatoes, sliced lenthwise
green pepper
1 tbsp. Kalamati olives, sliced
1 clove garlic, slivered
fresh basil leaves, chopped
1/4 tsp. herbs de provence
1/4 tsp. Spanish paprika
salt and pepper to taste
juice from 1/2 fresh lime
olive oil for basting and frying

Here's what to do:

1. Heat enough olive oil to cover the bottom of a small frying pan.

2.  While waiting for it to heat, baste chicken thigh with olive oil; then rub in herbs de provence and paprika.

3. Place chicken thigh in heated frying pan, cover and cook at medium for 5 minutes. Turn and repeat when ready.

4. Thinly slice green pepper, grape tomatoes, and garlic. Chop basil and set aside

5. When chicken thigh is cooked, remove from pan and keep covered. Add green pepper, grape tomatoes and garlic in same pan, and saute in the juices from the chicken, on medium high for about 4 minutes. Stir in lime juice and add chicken thigh to re-heat it.

6. Serve on rice and sprinkle with chopped basil.


Travel back to the Thousand Islands with book #2:

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, now, also in trade paperback!

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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  1. Welcome. Thank you for the recipe. Looks yummy. I will have to try it on top of zucchini noodles.

  2. Since I have a problem with peppers (they repeat ad nauseum), I think I might try sugar snap peas.

  3. I know what you mean about going off chicken, as we had a LOT of it for a few weeks, then it wasn't on sale again until yesterday, and now I'm looking forward to having more in the freezer, at 97 cents per pound! Your recipe looks easy and delicious!