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Spanish Chicken and Olive Braise
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Spanish Chicken and Olive Braise

Spanish Chicken and Olive Braise

Serves 6 | Prep/Cook Time:
  • Calories 530
  • Protein 45g
  • Sodium 790mg
  • Sat.Fat 9g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 530
% Daily Value*
Total Fat 33g %
Saturated Fat 9g %
Cholesterol 255mg %
Sodium 790mg %
Total Carbs 14g %
Dietary Fiber 4g %
Sugars g
Protein 45g
Vitamin A 20%
Vitamin C 20%
Calcium 8%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
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
Instructions
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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