Chicken Thighs With Tomatoes And Olives
- 8 (3-ounce) skinless, boneless chicken thighs
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons olive oil
- 3 garlic cloves, minced
- 3/4 cup chopped onion
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained
- 1/3 cup merlot or other dry red wine
- 1/3 cup pitted kalamata olives, chopped
- 1/4 cup chopped fresh basil
- 1/4 teaspoon freshly ground black pepper
- Sprinkle chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
- . Add garlic and onion to pan, and saute 2 minutes. Stir in tomatoes and wine; bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan, and keep warm. Continue to simmer tomato mixture, uncovered, 5 minutes. Stir in olives, basil, and 1/4 teaspoon pepper.
skinless, salt, freshly ground black pepper, olive oil, garlic, onion, tomatoes, merlot, olives, fresh basil, freshly ground black pepper
Taken from www.myrecipes.com/recipe/chicken-thighs-with-tomatoes-olives (may not work)