Monday, October 15, 2012

Mediterranean Chicken with Olives

I was perusing the Internet looking for a dish to make with chicken thighs and I stumbled upon this one and thought it sounded interesting. I made slight alterations by adding in crushed red peppers and onions (Dave likes things a bit on the spicy side) but the results were just absolutely amazing. 

1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
8-10 skinless chicken thighs, bone in
1/4 cup chicken broth
1/4 cup white wine
2 garlic cloves, sliced into thin rounds
½ onion, thinly sliced
3-4 sprigs fresh thyme
1 tsp crushed red pepper
1/2 cup pitted olives mix, such as Kalamata
1 lemon, sliced into thin rounds

Preheat the oven to 450 degrees. Heat olive oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to pan, meaty side down. Cook for 5 minutes. Turn and cook for 2 minutes more. 

Pour out any excess fat. Return pan to burner; sauté the onions and garlic until translucent. Stir in broth and wine, scraping up any brown bits. Return chicken back to the sauce. Scatter, thyme, and olives on chicken. Lay one lemon round on each piece of chicken. Place skillet in oven. Roast chicken for 17 to 20 minutes, or until juices run clear. now the image below is of what the chicken looked like prior to going into the it is a bit raw...I just didn't get a chance to take a picture of the final product....but boy was it yummy!!!

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