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.

Chicken Thighs with Olives in Tomato Sauce
  • 12 chicken thighs about 4 pounds, skinned
  • 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
  • 1/4 cup sliced pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  1. 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.



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