Chicken in Tomato and Olive Sauce

 Jake got out of cooking last night because we had a late lunch. He did make dessert, a red wine and cherry sauce sundae. So, he did cook tonight.

 This is another Michael Symon 5 in 5 meal. What you will need. 1/4 cup olive oil, 6 4 oz boneless, skin on thighs, pounded to 1/4 inch thick, (he used boneless skinless chicken breast), Salt, pepper, 2 garlic cloves, sliced (Jake used more than 2), 2 tsp chopped fresh rosemary, 1- 14 oz can of crushed tomatoes, 1 cup chopped olives (kalamata) the zest and juice of one orange( seeing we are both allergic to oranges he sub a lemon + 1 tsp sugar), and a pinch of crushed red pepper flakes.

 Heat a dutch oven (our large orange thing), over medium high heat. Add the olive oil. Season both sides of the chicken with salt and pepper. Put the chicken skin side down, cook until golden brown. Flip the chicken, add the garlic and rosemary, and cook for 30 seconds.

 Add in 1/2 cup water and deglaze the pan, scrapping with a wooden spoon. Add the tomatoes with the juices, olives, zest and juice of the orange, and red pepper flakes. Cover and cook until chicken is done, about 2 minutes. Taste and adjust the seasonings, Jake added some greek seasonings to it. Serve hot.

 To go with this Jake threw 2 potatoes into the microwave for baked potatoes. This whole dinner took him about 7 minutes.