Monday, February 28, 2011

Chicken with Olive-Tomato Sauce

Here is the meal I cooked for the family on Saturday night.  Have made it a couple times and I love that the chicken becomes very moist (you can shred it if you want). 
Preparing the chicken:

My helper Kristina:

Tomato mixture:

2 1/2 hours later:

4 Star rating....

Chicken with Olive-Tomato Sauce Serves: 6 Calories: 300 Prep Time to Table: 3 hours
Recipe : Inspired from Cooking Light

-12 boneless chicken thighs
-1 tsp salt
-1/4 tsp pepper
-1 tsp olive oil
 - 2 cloves minced garlic
-1/2 cup dry white wine
-4 tbl tomato paste
-2 tsp red crushed pepper
-36 ounces canned dice tomatoes, drained
-1/2 cup sliced, pitted kalamata olives
-2 tbls minced Italian parsley

1. Cut extra fat from chicken and sprinkle evenly with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook 2 minutes on each side or until brown and place in a slow cooker.
2. Add garlic to pan and sauté 30 seconds; add wine and stir and scrape pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker.
3. Combine diced tomatoes, crushed red peppers and tomato paste. Stir and add to slow cooker. Cover and cook on high for 2 ½ hours.
4. Add parsley and olives and serve.

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