Spanish Chicken and Olive Braise

Name: Spanish Chicken and Olive Braise
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 pkg. PERDUE® HARVESTLAND® Free Range Chicken Thighs; 1/4 tsp. salt; 1/4 tsp. ground black pepper; 2 tsp. olive oil; 1 medium onion; chopped; 2 cloves garlic; minced; 1/4 cup dry red wine; 1 can diced tomatoes (28 ounces); 1 tbsp. capers; 1/4 cup Spanish or Kalamata olives

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Spanish Chicken and Olive Braise

1 Reviews

Prep Time: 0 min
Cook Time: 35 min
Serves 6

530
Calories
45G
Protein
790MG
Sodium
9G
Sat.fat
Sugar

Ingredients

1 pkg. PERDUE® HARVESTLAND® Free Range Chicken Thighs

1/4 tsp. salt

1/4 tsp. ground black pepper

2 tsp. olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/4 cup dry red wine

1 can diced tomatoes (28 ounces)

1 tbsp. capers

1/4 cup Spanish or Kalamata olives

Step

Season chicken with salt and pepper. Remove skin from chicken. (Or leave skin on and omit olive oil.)

Step

Heat olive oil in a large skillet over medium-high heat. Brown chicken about 4 minutes on each side; remove from pan

Step

Cook onion and garlic in skillet until softened and lightly browned. Add wine, stirring until evaporated, scraping browned bits from bottom of pan and set aside.

Step

Add tomatoes, capers and olives to pan. Return chicken to pan. Bring to a simmer, cover and cook 15 to 20 minutes until internal temperature of chicken is 180°F. Serve with mashed potatoes.