Stewed Chicken With Red Wine And Olives Recipes

STEWED CHICKEN WITH RED WINE AND OLIVES

Stewed Chicken With Red Wine and Olives image

Make and share this Stewed Chicken With Red Wine and Olives recipe from Food.com.

Provided by threeovens

Categories Stew

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 1/2 cups red onions, chopped
2 garlic cloves, minced
2 red bell peppers, diced
2 lbs boneless chicken thighs, cubed
1 cup orange juice
1/2 cup red wine
1/2 cup green olives, chopped (pimento stuffed)
1 tablespoon flour

Steps:

In a Dutch oven heat oil over medium high heat. Add onions and garlic and saute, stirring, until softened, about 3 to 4 minutes. Add bell pepper cook 1 minute longer. Add chicken and cook, stirring occasionally, about 10 minutes until chicken is no longer pink.
Add red wine, orange juice, and olives and simmer over low heat about 30 minutes.
In a small bowl mix about 1/2 cup of liquid from the pot into flour, forming a paste. Add mixture to pot and simmer 10 minutes. Sauce will thicken as it simmers; stir occasionally.

Nutrition Facts : Calories 424.1, Fat 27.3, SaturatedFat 7.2, Cholesterol 127.1, Sodium 292.7, Carbohydrate 13, Fiber 1.9, Sugar 7, Protein 27.5

STEWED CHICKEN THIGHS WITH TOMATOES AND BLACK OLIVES

Stewed Chicken Thighs with Tomatoes and Black Olives image

These chicken thighs are seasoned and seared, and then stewed with white wine, tomato, and olive. A touch of oregano brings it all home. Serve with pasta, rice, or couscous.

Provided by David

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon minced garlic
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can medium pitted ripe olives, drained
¾ cup dry white wine
1 ½ teaspoons dried oregano

Steps:

Season both sides of the chicken thighs with salt and pepper.
Heat oil in a large skillet over high heat. Add garlic and saute until it begins to brown, 30 seconds to 1 minute. Place chicken thighs in the hot skillet with the nicer, more intact sides facing down. Sear for 2 minutes. Flip and sear the split sides for 2 minutes.
Add stewed tomatoes, olives, wine, and oregano. Reduce heat to medium-low (4 on a scale of 10), cover, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 10.8 g, Cholesterol 136.8 mg, Fat 26.4 g, Fiber 2.6 g, Protein 39.4 g, SaturatedFat 5.7 g, Sodium 712.5 mg, Sugar 4.1 g

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