I don’t use chicken thighs often. I’m not big on dark meat unless it’s in a casserole but it seems like you need 20 thighs to get enough meat for a big dish. They’re always on sale though, so I want to use and I want to love them. You wouldn’t believe how excited I was to find a decent sounding recipe!
It turned out to be a really good recipe. My husband, who looked into the pot while it was cooking and called it “monkey brains”, loved it and he’s typically not a fan things like this. He also wanted me to say that the sauce was really good on rice.
- 12 chicken thighs (about 4 pounds), skinned
- 1 teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 1 teaspoon olive oil
- 1½ tablespoons minced garlic
- ¼ cup dry white wine
- 3 tablespoons tomato paste
- 2 to 3 teaspoons crushed red pepper
- 1 (28-ounce) can diced tomatoes, drained
- ¼ cup sliced pitted kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley
- Sprinkle chicken with ½ teaspoon salt and ⅛ 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 sautÃ© 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 ½ teaspoon salt, remaining ⅛ teaspoon pepper, olives, and parsley.
from Cooking Light