Stewed Chicken Thighs with Tomatoes and Black Olives

These chicken thighs are seasoned and seared, and then stewed with white wine, tomato, and olive. A touch of oregano brings it all home. Serve with pasta, rice, or couscous.

By David

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Recipe Summary

cook:
25 mins
total:
30 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Season both sides of the chicken thighs with salt and pepper.

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  • Heat oil in a large skillet over high heat. Add garlic and saute until it begins to brown, 30 seconds to 1 minute. Place chicken thighs in the hot skillet with the nicer, more intact sides facing down. Sear for 2 minutes. Flip and sear the split sides for 2 minutes.

  • Add stewed tomatoes, olives, wine, and oregano. Reduce heat to medium-low (4 on a scale of 10), cover, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.

Cook's Notes:

You can use fresh oregano if preferred.

You can add a can of tomato paste to the liquid in the pan if you wish to make a pasta sauce out of it.

Nutrition Facts

Per Serving:
473 calories; protein 39.4g; carbohydrates 10.8g; fat 26.4g; cholesterol 136.8mg; sodium 712.5mg. Full Nutrition
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