Simple Mediterranean Chicken

This recipe is simple, cheap and delicious. Give it a try. Fantastic
the next day, too!

8 chicken thighs with bones but no skin
1 tablespoon olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh thyme (I used 2 T Italian spices)
1 (14- to 15-oz) can crushed tomatoes in purée
1/2 cup Kalamata or other brine-cured black olives, pitted and
quartered lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a 12-inch heavy, deep skillet over moderately high heat
until hot but not smoking, then brown chicken in 2 batches, about 8
minutes, transferring as browned to a plate.

Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and
thyme to fat remaining in skillet and cook over moderately low heat,
stirring, until softened, about 3 minutes. Stir in tomatoes, olives,
salt, and pepper and return chicken to skillet. Simmer, covered,
turning chicken occasionally, until chicken is cooked through, about
25 minutes.

Serve over quinoa (so fast and delcious!) with steamed veg (string
beans are lovely) on the side.

Based on http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Tomatoes-an...

Category:

Howto & Style

Tags:

• recipe
• quick
• food
• balsamiq
• Chicken