ITALIAN WHITE WINE AND TOMATO BRAISED CHICKEN

ITALIAN WHITE WINE AND TOMATO BRAISED CHICKEN image

Categories Chicken

Yield 5 servings

Number Of Ingredients 11

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2 tbl EVOO
2 lb boneless, skinless, chicken thighs
sea salt, to taste
ground pepper, to taste
1 1/2 cups white wine, such as Pinot Grigio
1 cup low sodium chicken stock
1 bay leaf
5 cloves garlic, peeled and sliced
2 tbl chopped rosemary
1/2 cup pitted black olives, cut in half
zest of 1 lemon

Steps:

In a medium pot with a lid, heat EVOO over medium heat. Meanwhile, season chicken thighs with salt and pepper and working in batches, brown them on both sides. Remove chicken thighs. Add white wine, bring to a boil and let cook for around 5 mins, uncovered, at a simmer. Add chicken stock, bay leaf, garic and fresh tomatoes. Bring to a boil and let cook for another 5 mins uncovered at a simmer. Return chicken thighs to the pot, add the rosemary and olives, cover and cook at a simmer for about 15 mins or until chicken thighs are fully cooked. Taste liquid and season with salt and pepper to taste bearing in mind that olives will add salt. Serve immediately with sauce on top and sprinkle the lemon zest over all.