Chicken Thighs with Black Olives and Red Peppers

Serve this over hot orzo tossed with butter and serve with a nice white wine!

1 roasted red pepper (bottled is fine)
1 TBSP olive oil
3 leeks, thoroughly rinsed and coarsely chopped
8 chicken thighs, skinned
1 TBSP fresh thyme
1 tsp dry rubbed sage
1/2 tsp paprika
1 cup chicken broth
3/4 cup kalamata olives, pitted and chopped
2 TBSP fresh lemon juice

Thinly slice roasted red pepper. Heat oil in large skillet to medium-high. Add leeks to pan and saute for 5 minutes. Arrange pepper strips over leeks. Arrange chicken over peppers. Sprinkle chicken with thyme sage and paprika. Gently pour the broth around the chicken and bring to a boil. Reduce heat and simmer, covered, 15 minutes. Turn chicken over, cover and simmer another 10 minutes. Add olives and lemon juice to pan. Stir to combine. Cook, uncovered, 8 minutes or until chicken is done.

Servings: 4

Cookbook Section: Entrees / ID: 210

Print version