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It is one of those recipes that easily can be doubled and it tastes even better the next day, warmed up. Adding a spoonful of dried oregano in Step 3, and garnishing with a 1/4 cup of grated feta at the end, turns this dish into a Greek version. Adding rosemary and basil to the dish and sprinkling with a bit of parmesan cheese, takes it into the Italian realm.



Yields6 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

 1 Tbsp olive oil
 2 lbs skinless, chicken thighs, trimmed of fat and cut in half
 1 cooking onion, diced
 3 garlic cloves, minced
 14 oz can diced tomatoes
 ½ cup white wine
 1 lemon, juice and zest
  cup pitted black olives (Kalamata or nicoise)
 salt and pepper
 2 Tbsp flat leaf parsley, chopped

1

Heat oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Brown in oil on all sides. Remove to a shallow ovenproof casserole and set aside.

2

Add the onion to the skillet and cook until light golden. Add the garlic and cook a further minute.

3

Add the tomatoes along with their juice, white wine, lemon juice and zest and olives.

4

Season with additional salt and pepper to taste. Pour over chicken.

5

Bake in a preheated 350˚F oven for about 30 to 35 minutes or until the chicken is cooked through. Garnish with parsley and serve.


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Ingredients

 1 Tbsp olive oil
 2 lbs skinless, chicken thighs, trimmed of fat and cut in half
 1 cooking onion, diced
 3 garlic cloves, minced
 14 oz can diced tomatoes
 ½ cup white wine
 1 lemon, juice and zest
  cup pitted black olives (Kalamata or nicoise)
 salt and pepper
 2 Tbsp flat leaf parsley, chopped

Directions

1

Heat oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Brown in oil on all sides. Remove to a shallow ovenproof casserole and set aside.

2

Add the onion to the skillet and cook until light golden. Add the garlic and cook a further minute.

3

Add the tomatoes along with their juice, white wine, lemon juice and zest and olives.

4

Season with additional salt and pepper to taste. Pour over chicken.

5

Bake in a preheated 350˚F oven for about 30 to 35 minutes or until the chicken is cooked through. Garnish with parsley and serve.

Provencal Chicken