Italian Chicken Thighs with Black Olives and Red Peppers
Roasted to perfection with tomato, garlic, onion, black olives and peppers.
Servings: 4 Servings
Ingredients
- 1 tablespoon chopped parsley
- 1 teaspoon chopped rosemary
- 1 tablespoon fresh basil or fresh
- 4 cloves garlic
- 1 tablespoon olive oil
- 4 chicken thighs
- 1 medium red pepper
- 1/3 cup black olives or Kalamata
- 1 cup tomatoes (from canned tomatoes) coarsely chopped
- 1 cup dry white wine divided
- 3/4 cup chicken broth divided
- 1 lemon
Instructions
Marinade for Chicken
- Chop herbs together with garlic, and olive oil.
- Rub over the chicken, If keeping the skin on thighs, push under the skin.
- Cover and refrigerate for several hours to overnight, depending on time you have
Roasting Chicken
- Preheat the oven to 400 degrees F. (205 C). Put chicken in roasting pan.
- Add peppers, olives, tomatoes (crush tomatoes with hands over the chicken).
- Sprinkle with salt and pepper. Roast 30 minutes, then pour half white wine over the chicken. Turn heat down to 350 (180 C) and continue to roast until chicken reaches 165 F inside. (74 C). Baste frequently, turning chicken for even roasting. Once chicken reaches 165 F, add 1/4 cup broth to pan.
- Continue to roast until chicken is browned. You can put under broiler for a few minutes to crisp the skin (if using skin).
Make sauce
- Remove chicken and vegetables to dish. Set aside. Take the juice and place in a sauce pan. Add remaining wine and simmer until wine is reduced, about five minutes. Add in remaining broth, continue to simmer.
- Season with Salt and Pepper.
- Pour back over chicken. Squeeze a lemon over chicken. Serve.