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Chicken Thighs with Olives and Tomato Sauce

Cooking Light
Chicken Thighs with Olives and Tomato Sauce
Photo: Randy Mayor; Styling: Cindy Barr
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Worthy of a Special Occasion

Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense.

Yield: 6 servings (serving size: 2 chicken thighs and about 1/3 cup sauce)

Ingredients

  • 12  chicken thighs (about 4 pounds), skinned
  • 1  teaspoon  kosher salt, divided
  • 1/4  teaspoon  freshly ground black pepper, divided
  • 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
  • 1  (28-ounce) can diced tomatoes, drained
  • 1/4  cup  sliced pitted kalamata olives
  • 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. 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 pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 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 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.

Nutritional Information

Calories:
270
Fat:
12.9g (sat 3.3g,mono 5.6g,poly 2.8g)
Protein:
29.1g
Carbohydrate:
8.7g
Fiber:
2.2g
Cholesterol:
99mg
Iron:
2.4mg
Sodium:
658mg
Calcium:
44mg
Lia Huber, Cooking Light, MARCH 2009

Member Ratings and Reviews

5 stars
sacomurphys
this recipe sounded too easy to be very good...but it exceeded my expectations. like others, I used much less red pepper. I don't have a crock pot - so simmered in a le crueset dutch oven - the results were awesome! Great flavor- and used the kalamata olives even though they were more expensive--makes a HUGE difference. Will use with guests next time.12/29/09

5 stars
Christie
Very easy recipe. I made a couple modification which was chipolte crushed red pepper instead of regular. I also added carrots and onions to make a full meal. I served over a parsnip puree I had made. I also used boneless thighs because I had them and cut the cooking time to 2 1/2 hrs. Delicious.10/18/09