Chicken Thighs with Olives and Tomato Sauce

Chicken Thighs with Olives and Tomato Sauce
Photo by Randy Mayor


  • 2 to 3 teaspoons crushed red pepper
  • 3 tablespoons tomato paste
  • 1 ½ tablespoons minced garlic
  • 1 teaspoon olive oil
  • ¼ cup dry white wine
  • ¼ cup sliced pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • + 4 more ingredients
    • ¼ teaspoon freshly ground black pepper, divided
    • 12 chicken thighs (about 4 pounds), skinned
    • 1 (28-ounce) can diced tomatoes, drained
    • 1 teaspoon kosher salt, divided

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Ad...

View full recipe at My Recipes


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