Ingredients
-
8
-
-
-
1 1/2
-
1
-
2
-
1 - 2
-
1 1/2
-
3/4
-
3
-
2
-
3
-
2
-
1/4
-
Directions
Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms, This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette , Would you cook bone-in, skin on chicken thighs a little longer to thoroughly cook?, Delicious recipe Wive loves olives and chicken thighs, so this recipe hit the spot Will make again for sure
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Steps
|
1
Done
|
Heat Oil in a Skillet Over Medium-High Heat. |
|
2
Done
|
Season the Chicken With Salt and Pepper, Then Brown on Both Sides (about 3-4 Minutes on Each Side) Remove to a Large Platter, Cover With Foil to Keep Warm (i Put My Plate in a 200 Degree Oven to Stay Warm). |
|
3
Done
|
to the Same Skillet, Add in the Mushrooms and Saute Until All of the Liquid Is Absorbed (about 6-7 Minutes). |
|
4
Done
|
Add in Onions, Garlic and Dried Chili Flakes (if Using) to the Mushrooms and Saute For About 3-4 Minutes. |
|
5
Done
|
Add in the Chicken Broth; Simmer For About 6 Minutes or Until Most of the Liquid Is Absorbed. |
|
6
Done
|
Add in the Kalamata Olives, Plum Tomatoes and Capers, Season With Salt and Pepper; Bring to a Boil, Then Reduce Heat and Simmer For About 10 Minutes or Until the Liquid Is Reduced by Half. |
|
7
Done
|
Add in Butter and Stir Until Melted. |
|
8
Done
|
Mix in the Small Teardrop Tomatoes; Simmer For About 5 Minutes (you Can Simmer a Bit Longer). |
|
9
Done
|
Season Again With Salt and Pepper. |
|
10
Done
|
Spoon the Mixture Over the Chicken. |
|
11
Done
|
Sprinkle With Fresh Chopped Parsley. |
