Chicken Thighs

I just had to share this chicken dish with you because it is my absolute favorite chicken dish ever! I am always looking for new recipes, and I found the recipe for this dish on the website posted by justcallmetoni, August 29, 2005. I tried it, and it was love at first bite. Justcallmetoni calls this dish “Chicken Thighs with Tomatoes, Olives and Capers. I think it should be called OMG, Thank You Jesus, this is the best chicken I ever had in my mouth… but I guess that would be a bit much. 🙂

The recipe calls for the following ingredients, but of course, we all know by now I almost always alter recipes to suit my tastes… The dish is so simple to make but tastes like you spent the entire day creating it…


8 boneless skinless chicken thighs (I used bone in because I think it adds much more flavor but I did pull off the skin prior to cooking)

1 teaspoon olive oil ( I used a small amount but it was definitely more than 1 teaspoon)

1/4 teaspoon oregano, Greek if possible (I used a Greek seasoning mix)

4 teaspoons minced garlic (I used about 5 cloves minced)

1/2 teaspoon black pepper ( I just put a couple good size pinches in)

3/4 cup chopped fresh parsley ( I leave that out)

1/3 cup chopped pitted kalamata olives (I used about a half a jar because I really love them)

2 teaspoons capers (I put a good amount in but it was more like 3 tablespoons)

22 ounces canned diced tomatoes, undrained (I used three 15 ounce cans)

1. Heat the oil in skilled. Add chicken; cook about four minutes on each side or until lightly browned. Remove chicken from pan and keep warm.


2. Add garlic to pan and sauté being careful to not let it burn. Add remaining ingredients; scrape pan to loosen brown bits.


3. Return chicken and accumulated juices to pan. Reduce heat and simmer until chicken is done. At this point I transferred the chicken and sauce to my slow cooker and set it on low for a few hours then turned it to warm until we were ready to eat. However, I have also made this entire dish in one Dutch oven on my stove. Delicious either way..


4. I usually serve this over rice, but this time I served it with a side of diced sweet potatoes that I lightly fried in canola oil. YUMMERS!!!



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