Chicken with Olives

Is it even possible to take a decent picture of chicken? Does anyone out there have any tips? Mine always looks so unappetizing. I swear the taste is better than the appearance.

Served with Swiss Chard Pilaf.

  • 5 – 6 chicken thighs
  • 1/2 C white wine
  • 1 C stock
  • pinch thyme
  • 1 Tbs dijon
  • 3 cloves garlic, crushed
  • 1/3 C olives (I used kalamata)
  • Feta Cheese for garnish

Heat 2 Tbs EVOO in a large skillet over medium heat. Add thighs and brown 4 minutes per side. Remove thighs to a plate. Add wine and stock to skillet and scrape up any brown bits. add thyme, garlic, and dijon and whisk it all together. Mix in olives. Bring mix to a boil and return thighs to the pan. Reduce heat to a simmer and cook, uncovered, for 20 – 25 minutes more – until thighs are done and the pan sauce has thickened. Serve with Feta on top.

Advertisements

About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
This entry was posted in chicken. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s