Mediterranean Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
6 chicken thighs (boneless and skinless), room temperature1 medium yellow onion, diced5 cloves garlic, chopped1 heaping TBS fresh diced parsley1 (large) can diced tomatoes, like 30 oz?1 (regular) can whole black olives, drained, like 15 oz?2 TBS oregano1 tsp rosemaryFresh ground salt and pepper1 bottle of J Lohr chardonnay
Season chicken thighs with salt and pepper, set aside
Heat 4 TBS olive oil, on medium, in a cast iron pan (or any pan transferable from the stove top to the oven) and preheat oven to 350 degrees
Dice onions, garlic and parsley
Sauté the onions first until almost translucent and add in the garlic. Stirring often, cook for another 2 minutes. (if more olive oil is needed, add it now, before the chicken thighs, to prevent sticking)
Add chicken thighs - top down first - and cook for 1 - 2 minutes to sear. Mix the parsley, oregano, and rosemary into the can of diced tomatoes while you are searing the chicken.
Flip the thighs over so the tops are up and pour the tomatoes and the drained olives over the chicken thighs followed by enough white wine to just cover the chicken (obviously followed by finishing off the rest of the bottle with your mouth hole)
Transfer the pan to the oven and bake for 15-20 minutes
Serving Size: Makes 6 servings of 1 chicken thigh + accoutrements
Heat 4 TBS olive oil, on medium, in a cast iron pan (or any pan transferable from the stove top to the oven) and preheat oven to 350 degrees
Dice onions, garlic and parsley
Sauté the onions first until almost translucent and add in the garlic. Stirring often, cook for another 2 minutes. (if more olive oil is needed, add it now, before the chicken thighs, to prevent sticking)
Add chicken thighs - top down first - and cook for 1 - 2 minutes to sear. Mix the parsley, oregano, and rosemary into the can of diced tomatoes while you are searing the chicken.
Flip the thighs over so the tops are up and pour the tomatoes and the drained olives over the chicken thighs followed by enough white wine to just cover the chicken (obviously followed by finishing off the rest of the bottle with your mouth hole)
Transfer the pan to the oven and bake for 15-20 minutes
Serving Size: Makes 6 servings of 1 chicken thigh + accoutrements
Nutritional Info Amount Per Serving
- Calories: 285.2
- Total Fat: 11.8 g
- Cholesterol: 112.0 mg
- Sodium: 347.8 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.0 g
- Protein: 26.6 g
Member Reviews