Ingredients
The following ingredients have 4 Servings
- 1 tablespoon garlic paste OR minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian Seasoning
- salt and fresh ground pepper, (to taste)
- 6 pieces skinless boneless chicken thighs
- 2 tablespoons STAR Olive Oil
- 1 small red onion, (finely diced)
- 2 cloves garlic, (minced)
- salt and fresh ground pepper, (to taste)
- 1 small lemon, (thinly sliced)
- 1/4 cup red wine ((use your favorite))
- 1 cup low sodium, fat free chicken broth
- 1 cup STAR Tomato and Peppers Marinated Olives
Instruction
- Combine garlic paste, oregano, Italian seasoning, salt and ground pepper in a large bowl; mix until thoroughly incorporated.
- Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. *
- Heat olive oil in a large nonstick skillet or pan over medium-heat.
- Remove previously prepared chicken thighs from the bowl and add them to the hot oil.
- Cook chicken for 6 to 8 minutes, or until chicken begins to brown; turn them over and continue to cook for about 5 more minutes, or until browned.
- Remove chicken thighs from skillet and set aside.
- Add the onions and garlic to the pan; season with salt and cook for about 3 minutes, or until onions are soft. Stir frequently.
- Lower heat to a medium and add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.
- Add the chicken broth, return the thighs to the skillet, and bring to a boil; lower heat to a simmer and continue to cook for 5 minutes.
- Add the olives and continue simmering for 10 minutes.
- Remove from heat and let stand 5 to 7 minutes, or until most of the liquid is absorbed, but not all of it.
- Serve chicken and ladle olives and liquid over the chicken thighs. **