Chicken Thighs with Olives and Tomato Sauce

Chicken Thighs with Olives and Tomato Sauce
Photo by Randy Mayor


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