- 6 boneless chicken thighs
- 1 tablespoon grass-fed butter or ghee
- 2 onions, peeled and sliced
- 2 garlic cloves, minced
- ¼ cup freshly squeezed lemon juice
- ½ cup Kalamata olives, pitted
- 1 ½ cups chicken broth
- Freshly ground black pepper
- 2 ripe large tomatoes
- 7 ounces grass-fed mozzarella (optional - if you can find buf mozzarella from grass-fed buffalo, it’s worth it)
- 8 fresh basil leaves
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil (plus more for greens)
- Field greens with extra virgin olive oil and balsamic vinegar (for serving)
- Preheat the oven to 350°F.
- Melt the butter in the bottom of a large oven-proof skillet over medium heat. Place the chicken thighs in the skillet. Cook for about 4 minutes to brown. Flip the chicken over.
- Add onion slices and minced garlic and cook for a few minutes, until the onion is just tender.
- Stir in the lemon juice, olives, and broth. Bring to a simmer, and continue to cook for 5-10 minutes.
- Transfer pan to the oven, and bake uncovered for about 15 minutes, until the chicken is cooked through and the juices have reduced.
- Season with pepper.
- While the chicken is baking, prepare the Caprese salad. Slice the tomatoes into ¼-inch-thick slices.
- Slice the fresh mozzarella to the same thickness (if using).
- Plate a slice of tomato and top with a slice of cheese (if using) and a basil leaf. Continue layering to make a short “stack” of tomato and mozzarella. Top with a basil leaf, drizzle with extra virgin olive oil, and sprinkle with salt and pepper.
- Serve with the chicken and a mix of field greens drizzled in extra virgin olive oil and balsamic vinegar.
Nothing says “I love you” like a home-cooked meal.
This recipe will make you feel like you’re dining at a Michelin 3-Star restaurant. (That’s 5 stars to you, Yelp.)
But Make Sure You’re Using Authentic Olive Oil…
You may have seen the news recently – not all olive oil is created equal. It sounds like a pitch for a Hollywood B-movie, but it turns out that most olive oil we buy in the states is counterfeit. Who’s behind the scam? The mob, of course.
Thanks to an explosive investigation that aired on 60 Minutes, we’ve learned that 75% to 80% of products labeled as “extra virgin olive oil” sold in the US are actually counterfeit, rancid, or tainted with GMO soy, foreign chemicals, solvents, and worse.
As I always say, if you care about your health, you need to know where your food comes from.
Try A Free Sample Of The Olive Oil We Use At Home
Good news – our friends at the Fresh-Pressed Olive Oil Club are currently giving away free samples!
As part of this giveaway, you can receive a full-size bottle ($39 retail price) of one of the world’s best extra virgin olive oils, direct from an award-winning family farm and fresh from the harvest. It’s independently certified by lab analysis to be 100% pure.
We’ve never tasted olive oil this good. If you’re the faintest bit curious about what fresh, pure, authentic olive oil really tastes like, don’t miss out on this giveaway. It takes your salads, veggies, grilled meats, fish, and more to a whole new level of flavor. Just click the link below to sign up and get your free bottle.
Click here to claim your free bottle of extra virgin olive oil… on the house!
(Because of customs regulations, this big free sample bottle is available only to readers who live in the U.S.)
Enjoy! And tell your sweetheart we said Happy Valentine’s Day!
Have you tried this recipe? Let us know what you think by leaving a comment below…
This makes me afraid of olive oil. We tried to buy quality oils but lately we switched right out of it and use grass fed butter and often chicken or bacon fat to fry in. A store was selling different flavoured olive oils and they always seemed a weird colour and a funny taste. Thanks for letting us know where to find quality oil.