Stuff & Nonsense: Improv Challenge: Red & Green


18 December 2014

Improv Challenge: Red & Green

I did think about making a red-and-green bundt cake for December's Improv Challenge but, aside from an egregious use of food coloring, I couldn't see what that could bring to the table. So I went savory and dye-free with this simple dish of chicken, tomatoes, and green olives! And capers! And fresh herbs! Which are also green!


Chicken Thighs In Tomato & Olive Sauce

Yield:4-8 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 06 hrs. 00 mins.
Total time: 06 hrs. 10 mins.

Ingredients

  • 8 boneless, skinless chicken thighs
  • 1 large yellow onion, halved and sliced thinly
  • 4 garlic cloves, crushed
  • 28 oz can fire-roasted diced tomatoes [Muir Glen]
  • 1 Tbsp capers, rinsed and drained
  • ½ cup pitted green olives, quartered
  • 1 Tbsp fresh thyme
  • 2 tsp fresh oregano
  • Salt and pepper, as needed
  • Additional fresh herbs for garnish

Instructions

  1. Add the onions, tomatoes, olives, capers, and fresh herbs to the slow cooker insert.


  2. Nestle the chicken thighs into the tomato mixture and sprinkle with salt and pepper. Add a few sprigs of thyme and oregano, if desired.


  3. Cook on low for 6 hours. Serve garnished with additional herbs.


The tomatoes, onions, and chicken will make more than enough liquid so don't even think about adding broth to the pot! The chicken comes out very tender and the sauce is very flavorful, although it is a little runny so feel free to thicken it before serving.



4 comments :

  1. This sounds fantastic! I love olives just about anything and this sounds wonderful!

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  2. ooooooooh! Perfect for a no-fuss Christmas Eve dinner; I'd just have to cook brown rice then serve! Thanks for the delicious recipe.

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  3. I am all for working smarter and I love to cook in the crock pot. I also love chicken. This would be perfect for a church potluck or just one of those nights when I just want to come home from work and have dinner done and ready to serve.

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  4. I wanted to let you know I made this for dinner and it was fantastic!

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