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Spanish Chicken and Olive Braise

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Spanish Chicken and Olive Braise

Spanish Chicken and Olive Braise
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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

Ingredients

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.

Spanish Chicken and Olive Braise



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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