Courtesy of Cooking Light
Add capers along with the olives, parsley, and seasoning for a more briney flavor, if you like.
12 chicken thighs (about 4 pounds), skinned
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons, crushed red pepper (I omit this as I don't like heat)
1 (28 ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to the pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker.
Add garlic to pan, and saute 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker.
Cover and cook on high for 4 hours (or low for 8). About 5-10 minutes before serving stir in remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, olives and parsley.
Nutritional Information:
Serving Size: 2 chicken thighs and 1/3 cup sauce
Calories: 270
Fat: 12.9g (3.3g sat; 5.6g mono; 2.8g poly)
Protein: 29.1g
Carb: 8.7g
Fiber: 2.2g
Cholesterol: 99mg
Iron: 2.4mg
Sodium: 658mg
Calcium: 44mg
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