Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • 6 bone-in, skin on, chicken thighs ((about 2 1/4 pounds))
  • salt and pepper
  • 8 ounces whole cremini mushrooms (, stems removed, quartered)
  • 1 medium yellow bell pepper (, seeds and ribs removed, cut into 1-inch pieces)
  • 1 medium carrot (, peeled, cut into thin rounds)
  • 3 cloves garlic (, minced)
  • 1/3 cup dry red wine
  • 15 ounce can diced tomatoes with garlic and oregano (, undrained)
  • 1 cup small frozen pearl onions
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 12 pimiento stuffed olives
  • chopped fresh parsley (, for garnish)

Instruction

  • Warm olive oil in a large skillet over medium-high heat. Once shimmering, sprinkle chicken with some salt and pepper and add to the hot pan, skin side down. Cook for 3 minutes until golden; flip and cook for 3 minutes more. Transfer to a plate and keep warm.
  • Add the mushrooms, bell pepper, and carrot, to the pan drippings; sauté for about 4 minutes until tender. Stir in the garlic and cook until fragrant, about 20 seconds.
  • Add in the wine and allow to evaporate.
  • Stir in the tomatoes (along with their juices), pearl onions, and the pepper.
  • Return chicken to the skillet (skin side up), nestled in the tomato and vegetable mixture.
  • Cover skillet, reduce heat to a gentle simmer, and cook for about 15 minutes or until chicken is cooked through and registers an internal temperature of 165 degrees F.
  • Stir in the vinegar and olives; warm through. Taste and season with a pinch more salt and pepper, if desired.
  • Enjoy hot over rice, pasta, or mashed potatoes. Or serve with a slice of rustic bread to mop of the sauce. Some low carb recommendations are included in the article.