This was absolutely delicious. The only thing I added was extra kalamata olives because I'm an olive fiend. Everyone was a fan, and the chicken came apart as I stirred in the lemon rind. Crazy good. This recipe will be my go-to recipe for gatherings. I wasn't a slave to the kitchen for once! I could actually interact with my guests before dinner! Yay!
sika6061 Posted: 04/23/13
CConnolly Posted: 04/19/13
This is incredibly good! I ended up finishing it in the oven, due to a bad electrical outlet. The chicken was moist, and the flavors were delicious. My husband declared it his new all-time favorite.
GingerZin Posted: 01/19/13
Cant go wrong with olives and capers! Maybe add artichokes for a special "fancy" occasion. Served with green beans on the side. Quick and esay.
Lifein Posted: 12/08/12
Good and yummy, for me I used a 6 ounce can of cured green olives, as I didn't have capers that day. We like olives so a whole bunch was great.
hummys Posted: 02/23/14
This was delicious. I added 2 cans of tomatoes. Since I used breasts, I wanted everything to be covered. I have a 'multi-cooker', so I could brown in the slow cooker pan - I lightly dredged my chicken in flour (seasoned with salt, pepper, oregano). I think that added some thickness to the sauce. Also added garlic, oregano and extra olives. Cooked on low for 6 hours. 15 minutes before the end, I sprinkled feta cheese on the top. The feta was warmed by the time I served and it added a nice tartness. It definitely tasted Mediterranean. Will add to the rotation.
Heatheroo Posted: 07/15/13
I felt I needed more tomato to cover the chicken so I added another 3/4 can of tomatoes. I added more lemon juice, added salt, pepper, and garlic powder at the end. Thought a little tomato paste would have made a nicer consistency sauce. Mine was a little watery but I did add the extra tomatoes. My picky spouse said it had a lot of flavor. Next time I will add some wine red wine and a bit of tomato paste. Very good base recipe just need tweaking. Very good reheated from frozen...( single portion )
mangefood Posted: 02/24/14
This recipe was very flavorful despite not using the herbs. I also used thighs without the bones which reduced the cooking time. We ate it with mashed Parmesan cauliflower.
Gillygirls99 Posted: 11/27/13
Was really excited about this recipe and was so disappointed. Not lots of flavor and taste was just yuck.
SouthLAGal Posted: 02/01/14
This dish is sure to make a repeat appearance on my table. It is absolutely delicious! I served it with couscous and roasted cauliflower, which were both complementary to the dish. Based on other reviews, I trimmed the fat and seasoned the thighs with salt & pepper and marinated them in the fridge for 4-5 hours hours before cooking to infuse flavor. I add 1/3 c. tomato paste, 3 pressed garlic cloves, 2 tsp. Italian seasoning, and salt and pepper to the liquid. It turned out just perfect!
VictoriaMoira Posted: 07/04/13
Easy and very very good. One of my favorites. I add some extra olives, because they're just so yummy, and serve over coos-coos