Chicken Thighs with Olives and Tomato Sauce

Chicken Thighs with Olives and Tomato Sauce
Photo by Randy Mayor

Ingredients

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