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Spanish Chicken and Olive Braise

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In The Fresh Meat Case

PERDUE® HARVESTLAND® Chicken Thighs

Spanish Chicken and Olive Braise

Spanish Chicken and Olive Braise
Comments

In The Fresh Meat Case

PERDUE® HARVESTLAND® Chicken Thighs

Made With:

PERDUE® HARVESTLAND® Chicken Thighs

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

Prep/Cook
PREP TIME: 0min COOK TIME: 35min
Serves
Serves 6

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

Ingredients Ingredients

Ingredients

1/4 tsp.salt

1/4 tsp.ground black pepper

2 tsp.olive oil

1 mediumonion, chopped

2 clovesgarlic, minced

1/4 cupdry red wine

1 candiced tomatoes (28 ounces)

1 tbsp.capers

1/4 cupSpanish 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.

Ta Da Ta Da

Spanish Chicken and Olive Braise

Comments
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Rated NaN/5 based on 0 customer reviews
This savory blend of olives, garlic, and capers combined with moist chicken thighs and tomatoes makes an excellent meal. Serves 6 https://www.perdue.com/recipeimages/54645__spanish-chicken-and-olive-braise_thumb.jpg https://www.perdue.com/recipeimages/54645__spanish-chicken-and-olive-braise_thumb.jpg

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