Saucy Skillet Chicken with Lemons and Olives
40 mins Serves 4 This recipe creates delicious, pan-seared chicken thighs paired with STAR Olives, lemons, and red wine. #STARFineFoods Ingredients: 1 Tbsp. garlic paste OR minced garlic 1/2 tsp. dried oregano 1/2 tsp. Italian seasoning Salt and fresh ground pepper, to taste 6 pieces skinless boneless chicken thighs 2 Tbsp. STAR Original Olive Oil 1 small red onion, finely diced 2 cloves garlic, minced Salt and fresh ground pepper, to taste 1 small lemon, thinly sliced 1/4 cup red wine (use your favorite) 1 cup low sodium, fat free chicken broth 1 cup STAR Lemon Stuffed Green Olives Instructions:Combine garlic paste, oregano, Italian seasoning, salt and ground pepper in a large bowl; mix until thoroughly incorporated. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside.*
Heat olive oil in a large nonstick skillet or pan over medium-heat.
Remove previously prepared chicken thighs from the bowl and add them to the hot oil. Cook chicken for 6 to 8 minutes, or until chicken begins to brown; turn them over and continue to cook for about 5 more minutes, or until browned. Remove chicken thighs from skillet and set aside.
Add the onions and garlic to the pan; season with salt and cook for about 3 minutes, or until onions are soft. Stir frequently.
Lower heat to a medium and add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.
Add the chicken broth, return the thighs to the skillet, and bring to a boil; lower heat to a simmer and continue to cook for 5 minutes. Add the olives and continue simmering for 10 minutes.
Remove from heat and let stand 5 to 7 minutes, or until most of the liquid is absorbed, but not all of it.
Serve chicken and ladle olives and liquid over the chicken thighs.
Notes:
*You can prepare the chicken up to 24 hours ahead. Just cover and refrigerate.
**This recipe is great served over brown rice or green salad!
Ingredients
- 1 Tbsp. garlic paste OR minced garlic
- 1/2 tsp. dried oregano
- 1/2 tsp. Italian seasoning
- Salt and fresh ground pepper, to taste
- 6 pieces skinless boneless chicken thighs
- 2 Tbsp. STAR Original Olive Oil
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- Salt and fresh ground pepper, to taste
- 1 small lemon, thinly sliced
- 1/4 cup red wine (use your favorite)
- 1 cup low sodium, fat free chicken broth
- 1 cup STAR Lemon Stuffed Green Olives
Instructions
Combine garlic paste, oregano, Italian seasoning, salt and ground pepper in a large bowl; mix until thoroughly incorporated. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside.*
Heat olive oil in a large nonstick skillet or pan over medium-heat.
Remove previously prepared chicken thighs from the bowl and add them to the hot oil. Cook chicken for 6 to 8 minutes, or until chicken begins to brown; turn them over and continue to cook for about 5 more minutes, or until browned. Remove chicken thighs from skillet and set aside.
Add the onions and garlic to the pan; season with salt and cook for about 3 minutes, or until onions are soft. Stir frequently.
Lower heat to a medium and add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.
Add the chicken broth, return the thighs to the skillet, and bring to a boil; lower heat to a simmer and continue to cook for 5 minutes. Add the olives and continue simmering for 10 minutes.
Remove from heat and let stand 5 to 7 minutes, or until most of the liquid is absorbed, but not all of it.
Serve chicken and ladle olives and liquid over the chicken thighs.
Notes:
*You can prepare the chicken up to 24 hours ahead. Just cover and refrigerate.
**This recipe is great served over brown rice or green salad!
Combine garlic paste, oregano, Italian seasoning, salt and ground pepper in a large bowl; mix until thoroughly incorporated. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside.*
Heat olive oil in a large nonstick skillet or pan over medium-heat.
Remove previously prepared chicken thighs from the bowl and add them to the hot oil. Cook chicken for 6 to 8 minutes, or until chicken begins to brown; turn them over and continue to cook for about 5 more minutes, or until browned. Remove chicken thighs from skillet and set aside.
Add the onions and garlic to the pan; season with salt and cook for about 3 minutes, or until onions are soft. Stir frequently.
Lower heat to a medium and add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.
Add the chicken broth, return the thighs to the skillet, and bring to a boil; lower heat to a simmer and continue to cook for 5 minutes. Add the olives and continue simmering for 10 minutes.
Remove from heat and let stand 5 to 7 minutes, or until most of the liquid is absorbed, but not all of it.
Serve chicken and ladle olives and liquid over the chicken thighs.
Notes:
*You can prepare the chicken up to 24 hours ahead. Just cover and refrigerate.
**This recipe is great served over brown rice or green salad!
Recipe developed by: http://www.diethood.com
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Serves: 4
