Beer Can Chicken
115 MIN
| 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. |
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