Sunday, June 5, 2011

Chicken Thighs With Tomatoes

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.
Cover and bake for 40 minutes.

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