Chicken Solstizio

image of chicken thighs with red pepper and olives
  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min
  • Ready in40
  • Serving Size4
  • Course
    • Main Course

Ingredients

  • 1 lb. chicken thighs
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, slivered
  • ½ cup local mixed colored gypsy garden peppers, cut into rings
  • ½ cup red onion, thinly sliced
  • ¼ cup Italian oil cured black olives, pitted and chopped (these are in our specialty dept)
  • ½ cup white wine or dry sherry
  • 2 cups heirloom or slicer tomatoes, large diced
  • ½ cup basil, roughly chopped or torn
  • Sea salt and fresh ground pepper to taste

Cooking Instructions

1

Season both sides of chicken with salt and pepper.

2

Lightly coat a large sauté pan over high heat with olive oil. Carefully add chicken to the pan, don’t crowd. Brown chicken on both sides, remove. If needed, add another tablespoon of olive oil, add garlic and toast to golden.

3

Add peppers, onions and olives, season with salt and pepper. Cook 5 min or so, deglaze with the white wine or dry sherry. Add the tomatoes and simmer, stirring occasionally to avoid sticking. Add basil, return chicken to the pan and stir to incorporate basil and coat chicken. Remove from heat.

4

Serve over Community Grains pasta, rice or veggies.

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