Name: Chicken Thighs with Tomatoes and Olives
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup sauce)
Ingredients: 8 (3-ounce) skinless, boneless chicken thighs; ⅛ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 ½ teaspoons olive oil; 3 garlic cloves, minced; ¾ cup chopped onion; 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained; ⅓ cup merlot or other dry red wine; ⅓ cup pitted kalamata olives, chopped; ¼ cup chopped fresh basil; ¼ teaspoon freshly ground black pepper

. 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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Chicken Thighs with Tomatoes and Olives

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