Wednesday, September 7, 2011

Olive Chicken & Pepperoncini

4-6 Boneless Chicken Breasts and/or Chicken Thighs
1 14 oz. Can Crushed Tomatoes
1/2 cup pitted kalamata olives, sliced or quartered
1/2 of a 16 oz. jar of pepperoncini peppers or pepper rings
2-3 garlic cloves
1 TBS olive oil
1/4-1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Paprika
Feta Cheese (optional)
4 TBS wine
2 TBS lemon juice

This recipe can be cooked in the crockpot or in a skillet, whichever works best for you.
If chicken pieces are large or very thick, slice lenthwise or into 3 smaller pieces.  Sprinkle chicken with salt, pepper, & paprika. 

For pan cooking: Brown chicken in skillet with oil and garlic.  Pour crushed tomatoes over chicken.  Add in wine, lemon juice, and a half cup of water or chicken broth.  Top with pepperoncini's and olives.  Simmer covered 30-45 minutes.  Check occassionally and add a bit of water if sauce becomes too thick.  Serve over rice.

For crockpot:  Place chicken in bottom of pot.  Pour tomatoes, wine, and lemon juice over the chicken.  Top with pepperoncini rings & olives.  Bake on low 6 hours.  Serve over rice. Can also be mixed or served over pasta instead of rice.

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