Chicken Thighs with Tomatoes and Olives
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Ingredients
8 skinless and boneless chicken thighs (3 oz each)
⅛ a teaspoon of salt
¼ teaspoon freshly ground black pepper
1 ½ teaspoons olive oil
3 garlic cloves, minced
¾ cup chopped onion
1 can diced tomatoes (14.5 oz) with basil, garlic and oregano, not drained
стакан a glass of merlot or other dry red wine
чашка cup chopped pitted kalamata olives
¼ cup chopped fresh basil
¼ teaspoon freshly ground black pepper
To make
Serve this Mediterranean chicken dish in a single pan with green beans sprinkled with herbs and a glass of red wine.
Sprinkle the chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken; cook for 3-4 minutes on each side or until lightly browned. Remove chicken from pan; keep warm.. Add the garlic and onion to the pan and simmer for 2 minutes. Add tomatoes and wine; bring to a boil. Return the chicken to the pot and bring to a boil. Cover, reduce heat and simmer for 12 minutes or until chicken is tender. Remove the chicken from the pan and keep it warm. Continue simmering the tomato mixture, uncovered, for 5 minutes. Add the olives, basil, and 1/4 teaspoon pepper.
Sprinkle the chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken; cook for 3-4 minutes on each side or until lightly browned. Remove chicken from pan; keep warm.. Add the garlic and onion to the pan and simmer for 2 minutes. Add tomatoes and wine; bring to a boil. Return the chicken to the pot and bring to a boil. Cover, reduce heat and simmer for 12 minutes or until chicken is tender. Remove the chicken from the pan and keep it warm. Continue simmering the tomato mixture, uncovered, for 5 minutes. Add the olives, basil, and 1/4 teaspoon pepper.
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Author:Admin
Published: 11/20/2023 8:43 PM
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