Hot Pepper Olive Stuffed Chicken Thighs

Get a little spicy with these one pan hot pepper olive stuffed chicken thighs. Perfect for a weeknight dinner, or elegant enough for a date night in!

Dish Count :: 1 Small Bowl, 1 Oven Proof SkilletHot Pepper Olive Stuffed Chicken Thighs - www.countrycleaver.com

This morning, as I woke up at 4’o Dark Thirty, I was getting slightly sentimental about how I was going to write this post – it was also the sleep deprivation, and lack of coffee too, I suspect. But as I was getting ready to pour my coffee and write this post the only thing I could think of was that I’ve been blogging for 5 and a half years and it dawned on me how lucky I’ve been in that.

There didn’t seem to be a reason why it happened today, but it did. And there are definitely some things that have made this experience truly transformative in the grand scheme of my life.

Hot Pepper Olive Stuffed Chicken Thighs - www.countrycleaver.com

1 – The friends

I feel like that is one of the “no, duh!” things about blogging. Some of my nearest and dearest friends have been the result of the interweb. We adventure to see eachother yearly like a pilgrimage of sorts. We go and see new places, and do new things! And we text, support, and laugh with each other about everything under the sun. There have been marriages, babies, tragedies, and so much more – but these women are always a constant. How amazing.

We just happened to be connected by the internet – see, mom? No axe murders here! It’s like when internet dating goes RIGHT!

Hot Pepper Olive Stuffed Chicken Thighs - www.countrycleaver.com

2 – The adventures

From Texas, to Florida, California, Utah, Wyoming, Alaska, and more – this job has fed my need for travel in ways I could never have imagined or dreamt before. How fortunate.

Hot Pepper Olive Stuffed Chicken Thighs - www.countrycleaver.com

3 – My partners

I’ve been working with great companies that I have been lucky enough to cultivate relationships with. They support my creativity, understand the process and we can make our efforts a true collaboration. One in particular is Star Fine Foods, who has been with me since the beginning!  This company has been the first, longest, and one of the best teams I have had the good fortune of working with. That in our food world – doesn’t happen often.

We are teaming up again in the new year to celebrate that creativity with the “How to you O-LIVE?” campaign, with the chance to win $5,000.

Companies like Star want you to eat good food, and I for one, can totally get behind that. But $5,000. We can all say that is a mighty fine sweetener.

Click the photo below to jump right to the entry! It’s super quick!

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Yield: 4

Hot Pepper Olive Stuffed Chicken Thighs

Ingredients:


  • 4 Chicken Thighs – bone-in and skin-on

  • 15 Star Hot Pepper Olives

  • 4 ounces Cream Cheese, softened and cubed

  • 2 Tbsp Parmesan Cheese

  • 1 clove Garlic, minced

  • 5 Large Leaves Basil, chopped

  • ¼ tsp Red Pepper Flakes

  • Dash of Smoked Paprika

  • Salt and Pepper

  • 2-3 Tbsp Star Olive Oil



Directions:

Preheat oven to 350 degrees.  Remove chicken thighs from the fridge and allow to rest at room temperature shortly.



In a small food processor, add in Star Hot Pepper Stuffed Olives, cream cheese, parmesan cheese, garlic, basil, red pepper flakes and smoked paprika.  Pulse until the ingredients are all just combined, but the mixture is not smooth. Set aside.



Pat chicken thighs dry, and season both sides of each thigh with salt and pepper.



Heat an oven-proof skillet. Add in olive oil, and swirl around pan. When the oil is shimmering.



Gently stuff a few tablespoons of hot pepper olive mixture under the skin of each chicken thigh. 



Place each chicken thigh, skin side down into the hot pan and simmer until the skin turns golden brown, about 3 minutes. Gently flip each chicken thigh over, and continue to fry on the other side another 3 minutes. Place skillet into the oven and bake for 15-20 minutes, or until the chicken thighs register 165 degrees.




Allow chicken to rest for 5 minutes before serving.