I love it when I find a recipe that my husband really likes and it's easy to boot! This is one of those recipes. After browning the chicken and sautéing the garlic in the same pan, just dump the rest of the ingredients in the slow cooker and you're good to go. The original recipe called for twice as much chicken, but I tried cutting the amount in half and adding a large can of rinsed and drained chickpeas. My husband and I thought the beans really added to the dish. The beans also add fiber! Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense. I serve this on top of brown rice with steamed fresh broccoli or a crisp salad. I think this is even good enough for company with the right side dishes. All of the ingredients (included Kalamata olives that are already pitted) can be found at Lost River Market & Deli.
8 boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper
1 (28-ounce) can diced tomatoes, drained
1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours.
Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.
Save to PDF