I went over to my parents house recently for dinner and thoroughly enjoyed this particular dish. I have watched my mom make this before, and it is simple and DELICIOUS. I recommend you add this to your weeknight dinner planning ASAP.
Package of 6 chicken thighs
1 TB olive oil
salt & pepper to taste
1 tsp garlic powder
1 medium onion, sliced
2 cloves of garlic, minced
2 tsp dry basil
1/4 tsp cumin
1/2 c red wine
1 c of chicken broth
16 oz. can crushed tomatoes
2 tsp of sugar (optional but it takes the acid taste out of the canned tomatoes)
1 16oz can kidney beans, drained & rinsed
1/4 cup Kalamata olives
Shredded Parmesan cheese
Fresh Basil – chiffonade (roll the leaves and thinly slice)
Rinse chicken thighs and trim off any excess fat, pat dry. Heat olive oil, on medium high, in a large deep frying pan or Dutch oven. Salt, pepper and sprinkle thighs with garlic powder, both sides. Place the thighs in the heated pan, skin side down. Allow chicken to brown (about 7 minutes) and turn over for another 7 minutes, then remove the thighs from the pan, placing them in a large bowl and let them sit while you begin the sauce. (The chicken thighs are not yet fully cooked.)
Pour off all but approximately 2 TB of the oil that has now accumulated in the pan/Dutch oven, put back on the stove a on medium heat, add onion and minced garlic and cook until the onions until are translucent. Add dry basil and cumin, continue cooking approximately 3 minutes, then add red wine to deglaze the pan – cook until wine is reduced by 1/2 then add chicken broth, can of crushed tomatoes and sugar.
Stir together over medium heat until the mixture begins to bubble, but not a full boil. Then add the drained/rinsed kidney beans, Kalamata olives and nestle the chicken thighs down in the sauce. Cover and simmer over medium/medium-low heat for approximately 20 minutes or until the chicken is cooked. Taste the sauce and make sure the salt & pepper level is to your liking. Remove from heat and sprinkle the Parmesan cheese and fresh basil over the chicken & sauce before serving. Its a beautiful meal that looks great served right out of your pan/Dutch oven.
Serve over rice, cous cous, or orzo. A tossed green salad and a loaf of crusty French bread makes this a delicious and easy meal. This recipe will feed 4 hungry people and can be doubled for a larger crowd.
For this particular chicken, I recommend a pinot noir, pinot grigio or sauvignon blanc to balance out the saltiness of the olives.