Spanish Chicken and Olive Braise

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Serves 6 | Prep/Cook Time: 35 Min
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Calories
530
Protein
45g
Sodium
790mg
Sat.Fat
9g
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
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 - 20 minutes until internal temperature of chicken is 180°F. Serve with mashed potatoes.
Perdue