Sun-ripened Tomatoes & Olive Topping with Chicken + Spinach Potatoes

This topping can be made for fish, chicken, meat, or to top your portobello mushroom steaks. It's rich with the flavors of Mediterranean - lemon, garlic, white wine, sun-ripened tomatoes, olives, extra-virgin olive oil, and fresh herbs. What's not to love about it? Nothing!

While your senses will go wild with the complexities of these flavor notes, this meal is very simple to make with a bold return on its modest preparation investment.


Chicken (or Other) - 2-3 Generous Servings

4 Bone-in chicken thighs, skin removed (Sub: 2-3 Chicken Breasts) (for fish, use 2, 6 oz. fillets)

2 1/2 tsp salt

1 1/2 tsp black ground pepper

1 1/2 TBS extra virgin olive oil

Topping 2 Generous Servings

7 oz. sun dried tomatoes in water, drained and coarsely chopped *SAVE THE LIQUIDS

4 oz. green olives, drained and coarsely chopped * SAVE THE LIQUIDS

3 garlic cloves, coarsely chopped

2 tsp dried thyme

2 TBS extra virgin olive oil (or more to taste)

1/4 cup dry white wine

2 TBS white wine vinegar (Sub: white balsamic vinegar)

1 TBS of Butter (or chicken fat, if cooking chicken)

1/2 lemon, juiced

1 TBS sun dried tomato liquids

1 TBS olive liquids

1 TBS Honey (add more to taste, as needed)

salt + pepper, to taste

Optional: fresh basil + lemon wedges for garnishing

Spinach Potatoes

1 large russet potato, cut into 1 1/2 cubes

1 handful fresh baby spinach, chopped coarsely

1 TBS extra virgin olive oil

1 TBS butter

Salt + Pepper to taste


Step 1

  1. Heat 1 1/2 TBS of oil in a non-stick skillet over medium heat, until the oil has wavy lines. Add chicken. Sear chicken on both sides until slightly golden brown about 3-4 minutes each side. Remove and place aside on a plate. NOTE: chicken will not be fully done. Fish NOTE: Fish be just about finished.

  2. Using the same pan, drippings, and oil, over medium heat, add green olives, sun dried tomatoes, garlic and thyme. Saute until garlic turns slightly golden and pan drippings from the chicken begin to darken.

  3. Quickly add in white wine, lemon juice, vinegar. If the liquids dry up too fast, add 1/4 cup of water or chicken broth. Using a spatula, scrape down the sides of the pan to release all of the stuck-on flavor into your topping. Add butter and stir. Taste right here! It should be seasoned enough to add value to the chicken and potatoes.

  4. Add your chicken (or fish) back into the pan, turn the heat down to simmer and cover. Chicken should cook for an additional 15-20 minutes (10+ minutes for breasts) (5 minutes for fish, depending on its thickness).

Step 2:

  1. In a medium sauce pan, place potatoes inside an cover just enough with water or chicken broth. Bring the water to a boil for 5 minutes, then turn off. Leave your potatoes inside of the hot water for 4-5 minutes until tender but not mushy when tested with a fork.

  2. Drain potatoes and place in a bowl large enough for mixing. Add chopped spinach, butter, olive oil, salt + pepper, and mash with a potato masher or large fork. There should still be some lumps for texture. Once they are generally smashed well, divide them between 2-3 plates for serving.

  3. Top the potatoes with chicken and top the chicken with a generous amount of sauce. ENJOY!

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