Tuesday, January 4, 2011

Chicken with Tomatoes and Kalamatas

We had some leftover chicken thighs from a meal we had last night. I decided to make something with a Greek flair to it. The result is a delicious meal with moist chicken and a fabulous sauce. The only fault my husband found was that there were not enough olives in the dish. So if you are an olive person please feel free to double up the olives.

Paleo Chicken Thighs with Tomatoes and Kalamatas

2-3 lbs of chicken thighs
olive oil
sea salt (to taste)
pepper (to taste)
zest of 1 lemon
1 lemon juiced
1/4 cup vegetable or chicken broth
1/2 cup white wine
14 oz can petite diced tomatoes
1 tsp oregano
1/2 tsp parsley
2-3 pinches of dried mint
1 bay leaf
2.25 oz can slixed kalamata olives

Heat large skillet over medium heat. Swirl in olive oil. Add chicken thighs, sear each side for about 3-4 minutes a piece. Add lemon zest and juice, broth, wine, and tomatoes. Stir to combine. Add oregano, parsley, mint and bay leaf. Salt and pepper to taste. Cover and cook for 20 minutes, be sure to adjust the temperature so its a light simmer. Remove cover. Add olives. Continue cooking uncovered for 10-15 minutes or until sauce is thickened. Serve along side your favorite veggie and enjoy!

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