Stewed Chicken Thighs with Tomatoes and Black Olives

These chicken thighs are seasoned and seared, and then stewed with white wine, tomato, and olive. A touch of oregano brings it all home. Serve with pasta, rice, or couscous.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 473 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 1 (14.5 ounce) can stewed tomatoes
• 1 ½ teaspoons dried oregano
• ¾ cup dry white wine
• 2 pounds boneless, skinless chicken thighs
• 1 (6 ounce) can medium pitted ripe olives, drained

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.