Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Quick Chicken Cacciatore




Source of Recipe


Cooking Pleasures Dec 03/Jan 04






Recipe Introduction


Simplicity yields great taste in this pared-down version of a classic dish. Chicken thighs are used because their flavor is richer than chicken breasts, and they stay moist during cooking.





List of Ingredients



• 1 T olive oil
  
• 8 boneless skinless chicken thighs
  
• 1 small onion, halved, very thinly sliced
  
• 1 garlic clove, crushed
  
• 1/4 cup dry white wine or chicken broth
  
• 1 (28-oz) can Italian-seasoned diced tomatoes
  
• 1/4 cup pitted Kalamata or oil-cured olives, halved
  
• 1/4 tsp salt
  






Instructions



1. In large nonstick skillet, heat oil over medium-high heat until hot, Add chicken in batches; cook 4 to 6 minutes or until lightly browned, turning once. Place on plate; loosely tent with foil to keep warm.
   
2. To same skillet, add onion and garlic; cook 2 to 4 minutes or until softened. Add wine; increase heat to high. Bring to a boil. Boil 1 minute or until liquid has nearly evaporated, scraping up browned bits from bottom of skillet. Reduce heat to medium-high; add chicken with juices, tomatoes, olive and salt. Return ot a simmer. Cook 10 to 12 minutes or until chicken is no longer pink in center, stirring occasionally to break up tomatoes.
   






Final Comments


4 servings