Chicken Thighs with Tomatoes and Olives

Serve this one-skillet Mediterranean chicken dish with herbed green beans and a glass of red wine.

Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 11.4g
  • Saturated fat: 2.3g
  • Protein: 35g
  • Carbohydrate: 14.7g
  • Cholesterol: 141mg
  • Iron: 2.1mg
  • Sodium: 734mg
  • Calories from fat: 34%
  • Fiber: 1.6g
  • Calcium: 38mg

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

Preparation

  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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