Mediterranean Chicken Thighs
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Mediterranean Chicken Thighs calories by ingredient
Introduction
Fast, healthy, yum. Fast, healthy, yum.Number of Servings: 6
Ingredients
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6 chicken thighs (boneless and skinless), room temperature
1 medium yellow onion, diced
5 cloves garlic, chopped
1 heaping TBS fresh diced parsley
1 (large) can diced tomatoes, like 30 oz?
1 (regular) can whole black olives, drained, like 15 oz?
2 TBS oregano
1 tsp rosemary
Fresh ground salt and pepper
1 bottle of J Lohr chardonnay
Tips
If doubling the recipe, make sure all chicken sits on the bottom of the pan in one level - no chicken should be on top of other thighs - and bake for 30-35 minutes
Directions
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
Member Ratings For This Recipe
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ELRIDDICK
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