Chicken Thighs with Olives and Tomato Sauce

Chicken Thighs with Olives and Tomato Sauce
Photo by Randy Mayor

Ingredients

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

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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