Wednesday, June 13, 2012

Kalamata Olive Chicken

This is a very simple, very delicious recipe adapted from the Pioneer Woman's Olive Chicken recipe. I love the flavor the kalamata olives give this dish! It is absolutely delicious, wholesome, healthy and both my son and husband scarfed it down in record time. I love it's versatility, it takes only about 25 minutes to cook it from start to finish and can be served with quinoa, rice or noodles. I hope you enjoy it!

Kalamata Olive Chicken

4 Chicken Pieces 
(thighs, legs, breasts - whatever you like best. I prefer thighs or breasts for this meal)
1 lg can Diced Tomatoes
1/2 c halved/pitted Kalamata Olives. more if you really like them
1/8 c Kalamta Olive Juice
1-2 cups Sliced Mushrooms
1/2-3/4 c White Wine
Parmesan or Feta Cheese
 Quinoa, Noodles or Rice 
(1 c. per person)

First you are going to rinse your chicken and remove the skin if you need to. Salt and pepper your chicken and dredge it lightly in flour.  In a hot pan with a little olive oil give your chicken a good sear, about 3-5 minutes per side. While its cooking slice up your mushrooms.

Remove chicken from the pan (it does not need to be fully cooked at this point). In the chicken drippings add your mushrooms. You can put in a little butter or olive oil if you need to. Once your mushrooms are done cooking, poor in your white wine. Let this reduce by about 1/2 and quickly add your tomatoes. You will want to salt and pepper at this point.

Bring the tomatoes up to a simmer and then nestle your chicken pieces into your sauce. Cover and allow to cook until chicken is done (probably about 10-15 minutes. Before serving poor in the kalamata olive juice and kalamata olives. Allow to mix into sauce for a couple of minutes. 

Serve over rice, quinoa or pasta and top with parmesan or feta. YUMMY!!!!

Written By Happily Domestic Contributor: Brittney Thompson

Shared at: Simple Lives Thursday
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