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.