Chicken Thighs With Tomatoes, Olives and Capers |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored. Ingredients:
8 boneless skinless chicken thighs |
1 teaspoon olive oil |
1/4 teaspoon oregano (greek, if possible) |
4 teaspoons minced garlic |
1/2 teaspoon pepper |
3/4 cup chopped fresh parsley |
1/3 cup chopped pitted kalamata olive |
2 teaspoons capers |
22 ounces canned diced tomatoes, undrained (about 1 1/5 14 oz cans) |
Directions:
1. Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
2. Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
3. Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.
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