Chicken Thighs with Tomatoes and Olives

Oxmoor House
Chicken Thighs With Tomatoes And OlivesRecipe
Oxmoor House
Serve this one-skillet Mediterranean chicken dish with herbed green beans and a glass of red wine.
4 servings (serving size: 2 chicken thighs and 1/2 cup sauce)


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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


Prep: 7 Minutes
Cook: 8 Minutes

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.

. 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.

Created date

March 2010

Nutritional Information

Calories 306
Fat 11.4 g
Satfat 2.3 g
Protein 35 g
Carbohydrate 14.7 g
Cholesterol 141 mg
Iron 2.1 mg
Sodium 734 mg
Caloriesfromfat 34 %
Fiber 1.6 g
Calcium 38 mg