MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seared Chicken w/Salami & Olives
Categories: Poultry, Vegetables, Beef
Yield: 4 servings

2 lb Boned, skinned chicken
- thighs; patted dry
2 tb Extra-virgin olive oil
Salt & black pepper
4 oz Salami; coarse chopped
1 lg Shallot; coarse chopped
1 c Pitted, halved green olives
1/2 tb Cold unsalted butter
Honey or brown sugar

In a large (12") skillet, heat the olive oil over
medium-high. Season the chicken lightly with salt and
pepper. Working in batches if necessary to avoid
crowding the pan, add the chicken to the skillet and
cook until browned underneath, about 5 minutes. Flip and
cook until cooked through, 2 to 5 minutes. (Breasts will
be done before thighs.)

While the chicken's cooking, place 1 cup of water near
the stove. (You'll need it in the next step.) Transfer
the cooked chicken to a plate, leaving the skillet over
the heat.

Reduce the heat to medium. Add the salami and a few
generous grinds of pepper. Cook, stirring, until browned
and crisp, 3 to 5 minutes. Add the shallot and cook
until softened, 1 to 2 minutes. Add the water, increase
heat to a simmer and cook, scraping up browned bits,
until reduced by half, 3 to 5 minutes. Add the olives,
chicken and any juices from the plate. Simmer until the
chicken is warmed through, 1 to 2 minutes.

Transfer the chicken to serving plates. Remove the
skillet from the heat and stir in the butter until
incorporated. Taste the sauce; if it's too salty, add
honey or brown sugar to taste. Spoon the sauce over the
chicken.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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