This quick and easy meal will take 30 minutes and free up the rest of your evening.
You will need:
- Eight boneless, skinless chicken thighs.
- Salt and fresh ground pepper.
- One teaspoon olive oil.
- Half a cup diced onions.
- Two cloves garlic, minced.
- A quarter cup white wine.
- One can of diced tomatoes.
- Six pitted kalamata olives, chopped.
- Six pimento stuffed green olives, chopped.
- One tablespoon capers, drained.
- One teaspoon dried thyme.
- Half a teaspoon dried basil.
- Fresh chopped parsley for garnish.
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What to do:
Season the thighs with salt and pepper. In a large, non-stick pan heat the olive oil on a medium to high heat, brown the chicken thighs then transfer them to a warm oven.
Sauté the onion and garlic until soft, about one minute. Add the wine and let it come to a boil. Cook until it reduces by about half. Add the tomatoes with their juices, olives, capers, thyme and basil. Reduce heat and simmer until the sauce thickens slightly, about five minutes longer.
Return chicken to the pan, and heat through. Serve over cooked pasta and garnish with fresh chopped parsley.
- Recipe obtained from www.reneeskitchenadventures.com.
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