Chicken Thighs with Tomatoes and Olives |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Serve this one-skillet Mediterranean chicken dish with herbed green beans and a glass of red wine. Ingredients:
8 (3-ounce) skinless, boneless chicken thighs |
1/8 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 teaspoons olive oil |
3 garlic cloves, minced |
3/4 cup chopped onion |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained |
1/3 cup merlot or other dry red wine |
1/3 cup pitted kalamata olives, chopped |
1/4 cup chopped fresh basil |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Sprinkle chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
2. Add garlic and onion to pan, and sauté 2 minutes. Stir in tomatoes and wine; bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan, and keep warm. Continue to simmer tomato mixture, uncovered, 5 minutes. Stir in olives, basil, and 1/4 teaspoon pepper.
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