Italian Garlic Chicken

During spring or summer, my herbs garden is fantastic. I have oregano, thyme, tarragon, and parsley. These herbs are used all the time in Italian cooking and other countries cuisines, such as France, England, etc. One easy recipe is chicken cooked with garlic and tomatoes. I like this recipe because it is light and has no need to add cheese to this dish like most Italian dishes. The ingredients are simple and most cooks will have them. Even though fresh herbs might not be available, dry herbs can be used. The only thing I do differently is to remove the skin from the chicken thighs for my family’s taste and health concerns. Other than that, this recipe is easy to put together.

Ingredients:
2 lbs. of chicken thighs
Marinade ingredients:
1/2 cup chopped fresh herbs: thyme, parsley and oregano
4 garlic cloves, minced
1/4 cup olive oil
Salt and pepper
Other Ingredients:
2 to 3 fresh tomatoes, sliced
1 bay leaf
1/2 red onions, chopped
1/4 cup Chardonnay
1 cup green or black olives
 

Garnish with more chopped fresh parsley

Directions:
Remove chicken thigh skin and cut thighs into large pieces.

Combine the marinade ingredients in a large mixing bowl with lid or a Ziploc bag. Add the chicken and marinate for a few hours.

Heat a heavy sauté pan over medium high heat. I do not add any more oil for this because there is enough oil in the marinade. When the pan is hot, add the chicken and brown chicken for five minutes.

 Add the marinade, stir, and cook until fragrant.

 Add wine and cook for 3 minutes or until the wine evaporates. Add bay leaf, tomatoes, and red onions.

Stir to combine and cover with lid. Cook for 15 minutes. Uncover and season with more salt, if needed. Check the chicken to see if it is tender.

 If so, then stir in the olives. Continue to cook for another 5 minutes. Serve on a platter. Garnish with fresh chopped parsley. Accompany with bread, pasta, or even rice.