Chicken Thighs with Olives and Tomato Sauce

Chicken Thighs with Olives and Tomato Sauce
Photo by Randy Mayor


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

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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