by kirra » Tue Dec 06, 2011 4:22 pm
Chicken with Green Olives & Prunes
Ingredients:
1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
1 teaspoon extra-virgin olive oil
1 cup reduced-sodium chicken broth
1/4 cup red-wine vinegar
1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
1/4 cup pitted prunes (dried plums)
Freshly ground pepper to taste
Preparation:
Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side.
Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12-15 minutes.
Transfer the chicken to a plate. Spoon sauce over the chicken and serve. Serves 4.
[b][size=150]Chicken with Green Olives & Prunes[/size]
Ingredients:[/b]
1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
1 teaspoon extra-virgin olive oil
1 cup reduced-sodium chicken broth
1/4 cup red-wine vinegar
1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
1/4 cup pitted prunes (dried plums)
Freshly ground pepper to taste
[b]Preparation:[/b]
Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side.
Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12-15 minutes.
Transfer the chicken to a plate. Spoon sauce over the chicken and serve. Serves 4.