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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Folks wonât believe a recipe that tastes so savory and special could be so light! Full of fresh-herb flavor, this chicken from Consuelo Lewter of Murfreesboro, Tennessee boasts a wonderful fragrance as it cooks. Ingredients:
1 broiler/fryer chicken (4 pounds), cut up and skin removed |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1/2 cup white wine or reduced-sodium chicken broth |
1/2 cup chopped pimiento-stuffed olives |
1/4 cup capers, drained |
2 tablespoons minced fresh oregano |
1 tablespoon minced fresh mint |
1 tablespoon cider vinegar |
2 garlic cloves, minced |
1 teaspoon minced fresh thyme |
Directions:
1. Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.
2. Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Yield: 8 servings.
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