Ingredients:
2 lbs. skinless chicken thighs boned or boneless either
Kosher salt and pepper
1/2 cup flour
olive oil
1 clove garlic minced
1/3 cup dry red wine
14 1/2 ounces canned diced tomatoes, drained
1 teaspoon fresh rosemary chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup Kalamata olives, pitted, halved or quartered
Directions:
1. Season the chicken with 1 tsp. salt and 1/2 tsp black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour
2. Coat the bottom of a skillet with olive oil and place on the stove top set to medium heat. Sear the chicken until well browned on both sides. Use additional oil as needed to prevent sticking
3. Place all browned chicken in crockpot and add the garlic, red wine, tomatoes, and olives. Cook on low for 4-5 hours
4. add the rosemary and red pepper flakes and cook an additional hour on low
5. serve with rice or linguini
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