Spanish Chicken and Olive Braise

Serves 6 | Prep/Cook Time: 35 Min

Vitamin A 20%
Total Carbs 14g		%
	Dietary Fiber 4g	%
	Sugars g
Protein 45g
Vitamin C 20%
Calcium 8%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

1	pkg. PERDUE® HARVESTLAND® Chicken Thighs
1/4	teaspoon salt
1/4	teaspoon ground black pepper
2	teaspoons olive oil
1	medium onion, chopped
2	cloves garlic, minced
1/4	cup dry red wine
1	can diced tomatoes (28 ounces)
1	tablespoon capers
1/4	cup Spanish or Kalamata olives

1	Season chicken with salt and pepper. Remove skin from chicken. (Or leave skin on and omit olive oil.)
2	Heat olive oil in a large skillet over medium-high heat. Brown chicken about 4 minutes on each side; remove from pan
3	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.
4	Add tomatoes, capers and olives to pan. Return chicken to pan. Bring to a simmer, cover and cook 15 - 20 minutes until internal temperature of chicken is 180°F. Serve with mashed potatoes.