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Wednesday, March 23, 2011

Chicken Thighs with Olives and Tomato Sauce

Another great slow cooker dish, I am starting to become rather predicatble! I added cumin and curry to the chicken before browning it for a little bit of a different flavor. The end result turned out nice and spicy. This was great served atop a bed of rice. Recipe from Cooking Light.

 

Ingredients:
12 chicken thighs (about 4 pounds), skinned (I used boneless, skinless)
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper
1 (28-ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2-3 tbsps capers
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker.
Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours (or low for 8 hours). Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, capers, and parsley.
Servings: 6
Calories: 270

Linked to Fudge Ripple Tuesday Night Supper Club and Prairie Story Recipe Swap Thursday.

Labels: , ,

3 Comments:

Blogger anniebakes said...

I never tire of the crock pot, in fact mine has pulled pork cooking away, waiting for me to get home and have a big 'ol sandwich--yum!!

March 23, 2011 at 3:13 PM  
Blogger Kitchen Belleicious said...

I saw a recipe similar to this in Rachel Ray magazine and wondered if it was good. Yours looks delicious and so good for leftovers with a sandwich!

March 23, 2011 at 4:58 PM  
Blogger shealennon said...

Mmmm, another good one! And I made your Crock Pot Santa Fe Chicken the other night for some friends and they LOVED it!! Thanks for the great recipes!

March 23, 2011 at 9:12 PM  

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C + C Marriage Factory: Chicken Thighs with Olives and Tomato Sauce

Chicken Thighs with Olives and Tomato Sauce

Another great slow cooker dish, I am starting to become rather predicatble! I added cumin and curry to the chicken before browning it for a little bit of a different flavor. The end result turned out nice and spicy. This was great served atop a bed of rice. Recipe from Cooking Light.

 

Ingredients:
12 chicken thighs (about 4 pounds), skinned (I used boneless, skinless)
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper
1 (28-ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2-3 tbsps capers
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker.
Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours (or low for 8 hours). Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, capers, and parsley.
Servings: 6
Calories: 270

Linked to Fudge Ripple Tuesday Night Supper Club and Prairie Story Recipe Swap Thursday.

Labels: , ,