Chicken, the thighs especially, is a big part of my cooking. My son loves it and will even give up pizza at times to have a good chicken dish. From such a pizza lover, that is something. So that passes me the responsibility to whip up good chicken dishes as frequently as I could.
Whenever I don't have an exact recipe to follow, I go for the Mediterranean blend. It is one thing that my husband and I agree on in cooking because of its use of simple and fresh ingredients available to us. Most importantly, it's very healthy. Whatever I have in the kitchen, whether it's fish or meat, I usually put together a handful of fresh tomatoes, fresh herbs, olives, lemon and sometimes sun-dried tomatoes & capers when I want an extra strong flavor.
I had a punnet of fresh red currants in the fridge that I didn't know what to do with. I took them out and scattered them on chicken. It was a beautiful, colorful dish with splashes of brown, green, yellow, orange & red and the smell of the Passito di Pantelleria was so inviting.
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Make a couple of slashes on the side of the chicken with the skin to cook the inner part better.
Rub the chicken with the crushed garlic, paprika, salt & pepper. Leave for 15 minutes.
Over medium flame, in a cast iron pan with extra virgin olive oil, cook the chicken with the skin side down. Brown for about 10 minutes then flip to cook the other side.
Pour the Passito di Pantelleria and put up the fire until the alcohol evaporates.
Add the lemon slices, fresh tomatoes, sun-dried tomatoes, thyme, olives and cranberries. Cook for 5 minutes together. Pour the sauce on the chicken and other ingredients while cooking.
Transfer the pan to the preheated oven. Cook for 45 minutes or until the chicken turns golden brown. While cooking, pour the sauce on the chicken.