Ingredients
-
8
-
1
-
1/4
-
4
-
1/2
-
3/4
-
1/3
-
2
-
22
-
-
-
-
-
-
Directions
Chicken Thighs With Tomatoes, Olives and Capers,This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored.,This was a very nice dish. used bone in, skin on thighs because that’s what I had. I browned on each side for about 5 minutes each and then followed the recipe, but finished in a 375 degree oven for 30 minutes. I really enjoyed the salty, briny flavors of this dish that the olives and capers impart. I served over rice in this instance, but I think orzo would be a better accompaniment.,Liked this overall but thought it could use a bit more flavor…will add some red wine, maybe some balsamic and red pepper FLAKES. Was quick and easy. Dredged chicken in flour, s&p, then finished in 325 oven uncovered until falling off bone. Real nice presentation. All gone!
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Steps
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1
Done
|
Heat Oil in a Large Skillet. Add Chicken; Cook 4 Minutes on Each Side. Remove Chicken from Pan; Keep Warm. |
|
2
Done
|
Add Garlic to Pan and Saut 30 Seconds. Add Remaining Ingredients; Scrape Pan to Loosen Brown Bits. |
|
3
Done
|
Return Chicken and Accumulated Juices to Pan. Reduce Heat and Simmer For 5 to 10 Minutes or Until Chicken Is Done. |
