Spanish Chicken and Olive Braise

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PERDUE^® HARVESTLAND^® Free Range Chicken Thighs

In The Fresh Meat Case

Spanish Chicken and Olive Braise

PERDUE® HARVESTLAND® Free Range Chicken Thighs

In The Fresh Meat Case

Made With:

PERDUE^® HARVESTLAND^® Free Range Chicken Thighs

PREP TIME: 0min COOK TIME: 35min
Serves 6

PREP TIME: 0min COOK TIME: 35min

Serves 6

530
Calories
45g
Protein
790mg
Sodium
9g
Sat. Fat

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^® 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 1

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

Step 2

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

Step 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.

Step 4

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.