Name: Stewed Chicken Thighs with Tomatoes and Black Olives
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Boneless, skinless chicken thighs - 2 pounds; Salt and ground black pepper to taste - 2 pounds; Olive oil - 2 tablespoons; Minced garlic - 1 tablespoon; Stewed tomatoes - 1 (14.5 ounce) can; Medium pitted ripe olives, drained - 1 (6 ounce) can; Dry white wine - ¾ cup; Dried oregano - 1 ½ teaspoons

Ingredients for - Stewed Chicken Thighs with Tomatoes and Black Olives

1. Boneless, skinless chicken thighs 2 pounds

2. Salt and ground black pepper to taste 2 pounds

3. Olive oil 2 tablespoons

4. Minced garlic 1 tablespoon

5. Stewed tomatoes 1 (14.5 ounce) can

6. Medium pitted ripe olives, drained 1 (6 ounce) can

7. Dry white wine ¾ cup

8. Dried oregano 1 ½ teaspoons

How to cook deliciously - Stewed Chicken Thighs with Tomatoes and Black Olives

1 . Stage

Season both sides of the chicken thighs with salt and pepper.

2 . Stage

Heat oil in a large skillet over high heat. Add garlic and saute until it begins to brown, 30 seconds to 1 minute. Place chicken thighs in the hot skillet with the nicer, more intact sides facing down. Sear for 2 minutes. Flip and sear the split sides for 2 minutes.

3 . Stage

Add stewed tomatoes, olives, wine, and oregano. Reduce heat to medium-low (4 on a scale of 10), cover, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.