Ingredients

The following ingredients have 4 Servings
  • 2-3 tbsp extra-virgin olive oil
  • 10-12 boneless skinless chicken thighs (about 950g | 2lbs)
  • Generous sprinkle of salt and pepper
  • 1 medium onion (chopped)
  • 2 celery ribs (chopped)
  • 2 cloves garlic (minced)
  • 10 oz mushrooms (sliced)
  • 1/2 cup white wine ((or chicken broth))
  • 1- 28oz can diced tomatoes
  • ½ cup pitted kalamata olives
  • 1 tbsp herbes de Provences ((or Italian seasoning))
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped fresh parsley

Instruction

  • Season the pieces of chicken with salt and pepper and heat the olive oil in a saute pan set over medium heat. When the pan is hot enough, add the pieces of chicken, 5 or 6 at a time and nice-looking side down, and let them cook for about 3 to 4 minutes, until golden brown; Flip the pieces over and continue cooking for about 2 minutes, then remove the par-cooked meat to a plate and repeat with the remaining pieces of chicken. Set aside.
  • Return the pan to the heat source and to it, add the chopped onion, celery, garlic and mushrooms and cook, stirring often, until the vegetables are tender and fragrant, about 5 minutes.
  • Deglaze the pan with the white wine (or chicken broth) and then add the diced tomatoes, olives, herbes de Provence, salt and pepper. Stir well, return the chicken and chicken juices to the pan and bring to a simmer. Cover partly and simmer for about 30 minutes, until the sauce has thickened.
  • Remove from heat, stir in chopped parsley and serve over cooked pasta (or rice or mashed potatoes) and garnish with fresh parsley, if desired.