Chicken Thighs With Tomatoes, Olives and Capers

justcallmetoni's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 2.0 thighs ...

• 8 boneless skinless chicken thighs
• 1 teaspoon olive oil
• 1/4 teaspoon oregano (Greek, if possible)
• 4 teaspoons minced garlic
• 1/2 teaspoon pepper
• 3/4 cup chopped fresh parsley
• 1/3 cup chopped pitted kalamata olive
• 2 teaspoons capers
• 22 ounces canned diced tomatoes, undrained (about 1 1/5 14 oz cans)

Directions:

1. Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
2. Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
3. Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.

Reviews

[YungB]

Nice and easy. Healthy too. Keeper

[Guinea (fowl)Mom]

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!