Mediterranean Chicken

Name: Mediterranean Chicken
Ingredients: 1 tablespoon olive oil; 3 lbs bone-in chicken pieces (thighs or full legs, or a whole chicken, cut up); salt; pepper; paprika; 1 onion, chopped; 2 large garlic cloves, minced; 1 (28 ounce) can diced tomatoes, undrained; 2 tablespoons balsamic vinegar; 2 teaspoons dried Italian seasoning; 1 teaspoon dried basil; 6 ounces marinated artichokes, halves; 1 small zucchini, cut into 1/2-inch pieces; 1/2 cup chopped fresh parsley; 1/2 cup black olives, pitted and halved

15 ingredients

5 steps

Ingredients

1 tablespoon olive oil
3 lbs bone-in chicken pieces (thighs or full legs, or a whole chicken, cut up)
salt
pepper
paprika
1 onion, chopped
2 large garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
2 tablespoons balsamic vinegar
2 teaspoons dried Italian seasoning
1 teaspoon dried basil
6 ounces marinated artichokes, halves
1 small zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh parsley
1/2 cup black olives, pitted and halved

Directions

1

Remove and discard skin and any excess fat from chicken. Moderately sprinkle both sides of each chicken piece with salt, pepper, and paprika. Heat olive oil in a large non-stick skillet and add half the chicken pieces and cook, turning pieces until golden brown, for 4 to 6 minutes. Remove to a plate and repeat with remaining chicken.
2

Reduce heat to medium-low and add onion and garlic. Cook, stirring, for 1 minute. Stir in tomatoes, vinegar, Italian seasoning, and basil. Bring mixture to a boil.
3

Nestle chicken pieces into tomato mixture in the pan, reduce heat and simmer uncovered, turning chicken occasionally. Cook for about 20-30 minutes. Chicken is fully cooked when juices run clear.
4

Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
5

Stir in parsley and olives, and serve over your pasta of choice.