This is an easy and flavorful way to enjoy chicken thighs, and the dish is delicious with pasta or rice. Serve with a salad on the side for a perfect family meal.
Yield: Serves 6
3 tablespoons olive oil
1 tablespoon butter
6 to 8 chicken thighs
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup dry white wine
1 can (14.5 ounces) diced tomatoes
8 ounces sliced mushrooms
1 small can (about 2.25 ounces) sliced black olives, drained
1/2 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
Heat oil and butter in a large skillet. Saute the chicken thighs, turning frequently, until browned on all sides. Remove chicken to a casserole dish and set aside.
Heat oven to 350°.
Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes. Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil. Add thyme, mushrooms, olives, and parsley. Cook over medium heat, stirring frequently, for about 4 to 5 minutes. Pour over the chicken in the casserole.