Calabrian-Style Chicken

Name: Calabrian-Style Chicken
Ingredients: 8 boneless and skinless chicken thighs; 6 tablespoons olive oil; 1 small red onion, diced; 5-10 stems of parsley, leaves only, chopped; 2 sprigs rosemary; 2 teaspoons salt; 1 teaspoon oregano; 3/4 cup white wine (or chicken stock); 2-3 garlic cloves, thinly sliced; 2 fresh or dry bay leaves; 5-6 basil leaves, thinly sliced; 16 green olives

12 ingredients

8 steps

Ingredients

8 boneless and skinless chicken thighs
6 tablespoons olive oil
1 small red onion, diced
5-10 stems of parsley, leaves only, chopped
2 sprigs rosemary
2 teaspoons salt
1 teaspoon oregano
3/4 cup white wine (or chicken stock)
2-3 garlic cloves, thinly sliced
2 fresh or dry bay leaves
5-6 basil leaves, thinly sliced
16 green olives

Directions

1

Thoroughly wash the chicken in cold water and set aside in a large skillet.
2

To the skillet, add the oil, onion, parsley, rosemary, salt and oregano.
3

Open the gas to medium and bring to a slight sizzle allowing the chicken to get some color on both sides. Lower the heat if the chicken is browning too quickly.
4

Add the wine or chicken stock and bring chicken to a low simmer.
5

You don't want to brown your garlic or it will become bitter, so add it now that you have added the wine.
6

Cook the chicken uncovered for about 25 minutes on medium-low heat, if it looks like it's getting too dry quickly, add about 1/4 cut of water.
7

About 25 minutes into the cooking, add the bay leaves, basil and olives and cook for an additional 10 minutes.
8

Remove bay leaves before serving