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 Food.com 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…

Ingredients:

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.

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

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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..

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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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ENJOY!

Stay Tuned!

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