Chicken and Dumplings (30-Minute Recipe) + VIDEO

Chicken and Dumplings (30-Minute Recipe) + VIDEO

Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe with chicken, veggies and delicious dumplings, made without cream of “whatever” soup!

Comfort foods are a popular choice this time of year, but many of the popular favorites take a while to make. 

When you have plenty of time, make some crockpot beef stew. It's perfect for a Sunday afternoon meal.

Or, make your family the best meatloaf ever (seriously, it IS!). The balsamic glaze is crazy delicious.

But when you're short on time and you want comfort food fast, make this chicken and dumplings recipe. It's our favorite and I am sure it will be yours too!

You’ll love making this from scratch because it tastes so much better.

Sure, cream of chicken soup is convenient, but the preservative taste takes so much away from the wonderful chicken flavor.

The fact that the meal goes from prep to plate in 30 minutes means it's a recipe that you won't mind making either.

This is a delicious thick, rich, and creamy stew. It’s full of flavor, with large chunks of chicken, peas, carrots and delicious dumplings.

If you grew up enjoying this chicken dinner, you’ll love this version even more.

After some creative engineering, we finally have a made from scratch, one pot dish that goes from prep to plate in 30 minutes! You won’t believe how great this tastes.

 

Ingredient substitutions:

• You can substitute boneless skinless chicken thighs in this recipe if you prefer them.
• You can substitute the chicken breast with rotisserie chicken or leftover chicken or turkey.

EQUIPMENT FOR MAKING THE CHICKEN AND DUMPLINGS RECIPE

• Large Soup Pot or Dutch Oven - when cooking a quick meal it is easier to use a wide pot to get more contact with the stove and a more even cooking temperature.

• 1-tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for dumplings, drop biscuits, 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!

How to freeze chicken and dumplings

This dish is freezer-friendly! When reheating, defrost and then reheat in a pot over low heat, stirring occasionally until it is warmed through.

1. Prepare the recipe as written and allow it to come to room temperature before transferring it to freezer-safe containers.
2. Divide the soup into the size containers you will use when defrosting. Leave room at the top. We use 2-cup containers and 4-cup containers.
3.  Divide the dumplings into the containers.
4. Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent freezer burn. Seal and freeze.
5. To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.

Best of all, it’s such a simple recipe to prepare, you can make it any day of the week. As a result, you never have to wait until the weekend to enjoy this comfort food!

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite soup recipes:

• BEST EVER Hearty Beef Soup

• 25 Minute Bacon Beer Cheese Soup with Chicken

• Crockpot Chicken and Dumplings

• Slow Cooker Potato Soup

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 VIDEO - Chicken and Dumplings Recipe

Watch our video to see how easy the recipe is to make!

Yield: SERVES 8 (1-cup)Author: Donna Elick

Chicken and Dumplings (30-Minute Recipe) + VIDEO

This dish goes from prep to plate in 30 minutes! A simple one-pot recipe that is packed with chicken, veggies and delicious dumplings, and no canned 'cream of whatever' soup needed.

prep time: 5 MINS     cook time: 25 MINS    total time: 30 mins

Ingredients

• 4 cups chicken broth
• 1 cup water
• 2 tablespoons unsalted butter
• 2 teaspoons poultry seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 pound boneless, skinless chicken breast
• 1 cup all-purpose flour
• 3 cups milk
• 2 cups frozen peas and carrots

Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon butter (softened)
• 1 cup milk

Instructions

1. In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
2. Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
3. In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
4. Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
5. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Recipe developed by Donna Elick
Copyright ©2012 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Ultimate Three-Cheese Lasagna Soup in Just 30 Minutes

Ultimate Three-Cheese Lasagna Soup in Just 30 Minutes

Ultimate Three-Cheese Lasagna Soup is loaded with sausage, pasta, tomatoes and three scrumptious cheeses. It's a super simple one-pot recipe! What more could you ask for? How about a scrumptious, stick-to-your-bones meal that goes from prep to plate in 30 minutes. This recipe will be on our menu all year long and I am sure your family will love it too!

 

I have really been rocking the one-pot meals lately.  I would cook all day every day, except that means washing dishes and cleaning up all day every day too.  I was just chatting with my friend about this.  I prefer to cook a couple times a week and eat left overs the rest of the week.  That means making food that not only tastes great, but reheats well too.

You know sometimes, when the season approaches, you just have a hankerin’ for something cozy. Lately, I have be craving soup - broth soups, meaty soups. If it cooks in one pot and its a soup it has been on the menu.

That is how this glorious Three-Cheese Lasagna Soup came to be. It is packed with my favorite lasagna ingredients and so perfect for fall. It was amazing the first day and unbelievable each day after. The 2 best parts are it is made all in one pot and ready in 30 minutes!

Seriously, my picky family sat down to eat this soup with a little bit of trepidation. Two and three bowls later (each) we decided it was the best thing since sliced bread. Ultimate Three-Cheese Lasagna Soup is loaded with sausage, pasta, tomatoes and three scrumptious cheeses: ricotta, Parmesan and mozzarella. It is a stick to your ribs kinda soup that is even better the next day.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Ultimate Three-Cheese Lasagna Soup in Just 30 Minutes:

• 
  

What you will need to make Ultimate Three-Cheese Lasagna Soup in Just 30 Minutes:

• 12 Quart Pot-.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite soup recipes: 

Best Ever Hearty Beef Soup  
Broccoli Cheese Soup with Chicken and Rice
30 Minute Chicken and Dumplings

---

Yield: 6Author: Donna Elick

Ultimate Three-Cheese Lasagna Soup

Ultimate Three-Cheese Lasagna Soup is loaded with sausage, pasta, tomatoes and three scrumptious cheeses. It's a super simple one-pot recipe! What more could you ask for? How about a scrumptious, stick-to-your-bones soup that goes from prep to plate in 30 minutes. This recipe will be on our menu all year long and I am sure your family will love it too!

Ingredients

• 19 ounces ground Italian sausage, hot (can substitute mild)
• 1 (14.5-ounce) can fire roasted diced tomatoes with garlic
• 1/2 (6-ounce) can tomato paste
• 1 (8-ounce) can tomato sauce
• 1/2 tablespoon dried Italian seasoning
• 6 cups chicken broth
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 oz dried campanelle pasta (bell shape)
• 1/2 cup part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 4 ounces shredded mozzarella cheese
• 2 basil leaves, chopped

Instructions

1. In a large (12 quart) pot over high heat, brown sausage, about 5 minutes. If the pan is too dry (add a splash of the chicken broth).
2. Meanwhile prep remaining ingredients.
3. Once sausage is mostly cooked through add tomatoes, paste, sauce, seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil, about 7-10 minutes.
4. Add pasta and boil, uncovered, until it is al dente, 7-9 minutes. Turn off heat. Add ricotta, parmesan cheese and 1/2 mozzarella. Stir to combine.
5. Serve and top with each bowl with some of the remaining cheese and basil. Enjoy!

https://zeromediasystem.blogspot.com//search?q=best-chicken-noodle-soup-recipe

Recipe developed by Donna Elick
Copyright ©2013 – All rights reserved.

Originally published on Parade.com 9/25/13

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

One-Pan Honey Garlic Chicken and Veggies

One-Pan Honey Garlic Chicken and Veggies

One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights. Broccoli, carrots, snow peas, and chicken are coated in a sweet honey garlic sauce and baked on a sheet pan for a one-pan chicken dinner you don’t want to miss!

I make a lot of chicken dinner recipes for my family and this easy One-Pan Honey Garlic Chicken and Veggies is one of our favorites.

Honey garlic sauce coats the veggies and chicken and as it bakes the sauce caramelizes into this sticky, sweet, glaze that is absolutely amazing.

Personally, my favorite part is that chicken and vegetables for this One-Pan Honey Garlic Chicken and Veggies are baked together on a sheet pan.

That means less dishes for me to wash at the end of the night!

Hi, I’m Melinda from Home. Made. Interest. and I’m back to share with you an easy chicken dinner recipe that will make getting dinner on the table easy, and delicious!

Let’s talk about the veggie part of this one-pan recipe. Carrots and broccoli are perfect both firm vegetables that can stand up to roasting in a hot oven.

I used baby carrots to go with my honey garlic chicken because they are just a little sweeter.

I sliced them in half lengthwise so they would cook through within the 15 minutes it takes the chicken to bake.

The honey garlic sauce has soy sauce and ginger root in it giving it a bit of Asian flavor so I also added snow peas to the mix.

One-pan chicken dinner recipes should be easy and quick so I like to use chicken tenders rather than chicken breasts or thighs.

Chicken tenders are thin so they cook quickly in the oven and this One-Pan Honey Garlic Chicken and Veggies only takes 15 minutes in the oven!

If you’re looking for my easy one-pan dinners make sure you try our Sheet Pan Chicken Fajitas and Sheet Pan Lemon Chicken and Asparagus.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make One-Pan Honey Garlic Chicken and Veggies:

• Make your honey garlic sauce ahead of time. The sauce has to be cooked in a saucepan until it thickens up a bit. If you make it ahead of time you can keep it in your refrigerator and just warm it up slightly before adding it to your chicken and veggies. 
• Line your baking sheet! You can simple grease it if you like but if you line the baking sheet with parchment paper it makes clean-up so much faster!
• If you don’t want to use chicken tenders you can substitute chicken breasts, just cut your chicken breast into 1-inch thick strips, or cubes, so it cooks more quickly.
• I used some of my favorite veggies but you can use anything you like. Just remember the firmer the vegetable the longer it takes to cook in the oven so you will want to cut those veggies into thinner pieces so they will cook through in 15 minutes.

What you will need to make One-Pan Honey Garlic Chicken and Veggies:

• Sheet Pan – Behind every one-pan meal is a good sheet pan. This the one I use!
• Parchment paper – Line your sheet pan with parchment paper and save yourself some time on clean-up!
• Zester – This is my favorite tool for grating ginger root.

Enjoy!

With love from our simple kitchen to yours.

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite one-pot recipes:

One-Pot Cheesy Italian Pasta and Chicken  
30-Minute Chicken and Dumplings
One Pot Cheesy Pasta and Sausage
One-Skillet Chicken Pot Pie 
Bacon Beer Cheese Soup with Chicken 
One-Pot Mexican Rice Casserole  

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Honey Garlic Chicken, Chicken Dinner Recipe, One-Pan Chicken

One-Pot

American

Yield: 4Author: Melinda Caldwell & Kat Jeter

One-Pan Honey Garlic Chicken and Veggies

One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights. Broccoli, carrots, snow peas, and chicken are coated in a sweet honey garlic sauce and baked on a sheet pan for a one-pan chicken dinner you don’t want to miss!

prep time: 10 minscook time: 35 minstotal time: 45 mins

Ingredients

• 2 pounds Chicken Tenders
• 8 ounces Baby Carrots, sliced in half lengthwise
• 4 cups Broccoli Florets, sliced in half
• 2 cups Snow Peas
• 1 teaspoon Sesame Seeds , optional
• 1 1/2 cups Honey Garlic Sauce

Honey Garlic Sauce

• 1/2 cup Brown Sugar, packed
• 4 teaspoons Garlic minced
• 1 tsp Fresh Ginger, grated
• 1/2 teaspoon Onion Powder
• 1/4 cup Soy Sauce
• 4 tablespoons Honey
• 2 cups Water, set aside 1/2 cup for cornstarch mixture
• 3 tablespoon Cornstarch

Instructions

1. Preheat oven to 425 degrees F.
2. Place the chicken tenders on a lined baking sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they will shrink as they cook. 
3. Pour 3/4 - 1 cup of the honey garlic sauce over the sheet pan using tongs to lightly toss the ingredients in the sauce until they are coated. 
4. Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through.
5. Once it has finished baking remove the pan from the oven and add a bit more honey garlic sauce to the chicken and vegetables.
6. Sprinkle with sesame seeds. (optional)
7. Serve immediately.

Honey Garlic Sauce

1. In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water.  Cook over medium high heat until it comes to a boil, whisking constantly. 
2. In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.
3. Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.
4. Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.

COOK'S NOTE

1. The amount of vegetables needed will vary depending on the size of your baking sheet. Vegetables shrink as they bake so make sure to pack your veggies onto the sheet pan (in a single layer) to make sure you have enough. 

https://zeromediasystem.blogspot.com//search?q=one-pan-honey-garlic-chicken-and-veggies

Recipe developed by Melinda Caldwell & Kat Jeter for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Tuscan Garlic Chicken and Linguine (With Video)

Tuscan Garlic Chicken and Linguine (With Video)

Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.

One of our most requested recipe types are quick dinner recipes and I can tell you even though I can reheat leftovers like a champ.

There is nothing quite like a delicious dinner that you can whip up on a busy weeknight. So when we started putting this book together we know quick diners needed its own chapter!!!

🔥 "Dinner in a Snap!" is filled with dinner recipes that come together in less than 30 minutes. All 10 recipes are tagged with their total cook time.

With most of the recipes ready in 20 minutes or less, this is the perfect weeknight chapter.

Speaking of simple recipes, of course, our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Tuscan Garlic Chicken and Linguine:

• Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.
• If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.

What you will need to make Tuscan Garlic Chicken and Linguine:

• A large skillet with a lid – to help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
• Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
• Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite one-pot recipes: 

One-Pot Cheesy Greek Pasta with Chicken
30-Minute Chicken and Dumplings
Super Simple Mac and Cheese Italian Style
Bacon Beer Cheese Soup  

---

See how easy this Tuscan Garlic Chicken and Linguine is to make. Watch the video!!!

Yield: 4Author: Donna Elick

Tuscan Garlic Chicken and Linguine

Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.

prep time: cook time: 20 minstotal time: 20 mins

Ingredients

• 1 teaspoon kosher salt, plus more for pasta water
• 1 pound linguine pasta, uncooked
• 3 tablespoon extra virgin olive oil
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 2 red bell peppers, cored, seeded and cut into thin strips
• 1/4 teaspoon crushed red pepper flakes
• 1 cup Chardonnay
• 2 teaspoons Italian Seasoning Blend
• 2 cups half-and-half
• 1 cup freshly shredded Parmesan cheese
• 5 ounces fresh spinach
• 1/4 cup chopped fresh Italian parsley

Instructions

1. Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
2. Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
3. Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
4. Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.

DONNA'S NOTES

1. Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.
2. If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.

https://zeromediasystem.blogspot.com//search?q=one-pot-cheesy-greek-pasta-chicken-recipe

Recipe developed by Donna Elick
Copyright ©2017 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Pan-Fried Chicken Thighs with Olives and Tomatoes

Pan-Fried Chicken Thighs with Olives and Tomatoes

Pan-Fried Chicken Thighs with Olives and Tomatoes starts with perfectly cooked tender and juicy chicken thighs with golden brown crispy skin, finished in a mind blowing fresh tomato-wine sauce with marinated olives. It is a simple recipe sure to be on your menu again and again.

We are so excited to be partnering with STAR Fine Foods, one of our favorite brands to bring you this  fabulous new recipe.  STAR's new line of marinated and stuffed olives just came out and I have to tell you I am hooked. Of all the new products my absolute favorite is the Flavor Destinations: Spanish (Tomato & Peppers) Marinated Olives.



As soon as I tasted them I knew they were destined for an amazing dish!

The zestiness of the Spanish flavors really shine through with these gazpacho inspired marinated olives with tomatoes, peppers, onions and a fantastic combination of spices.

They certainly made for the perfect component to my recipe.



Funny thing, I fought the chicken thigh train for a long time. I have been a boneless skinless kind of girl for as long as I have been eating chicken, but Chad loves the thighs.

So, I finally got on board and whipped up some perfect pan-fried chicken thighs and he loved them so much he ate 3!

After 15 years of chicken breasts, I guess he was making up for lost time, poor guy. LOL. Well I decided to put those perfect pan-fried chicken thighs into an amazing dinner.

It all starts with pan-fried tender and juicy chicken thighs with golden brown crispy skin, finished in a flavorful fresh tomato-wine sauce.

The tomato-wine sauce with olives truly makes this a magical dish that is definitely perfect to make for company. Can you image those vibrant colors and flavors on your table?

Helpful Tips to make Pan Fried Chicken Thighs with Olives and Tomatoes:

• 
  

What you will need to make Pan Fried Chicken Thighs with Olives and Tomatoes:

• Large Skillet-

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite chicken recipes: 

One-Pot Cheesy Italian Pasta and Chicken  
One-Skillet Chicken Pot Pie
30 Minute Chicken and Dumplings
25 Minute Chicken Parmesan with Linguine and Broccoli 
Rosemary Lemon Roasted Chicken Breasts  

---

Yield: 6Author: Donna Elick

Pan Fried Chicken Thighs with Olives and Tomatoes

Pan-Fried Chicken Thighs with Olives and Tomatoes starts with perfectly cooked tender and juicy chicken thighs with golden brown crispy skin, finished in a mind blowing fresh tomato-wine sauce with marinated olives. It is a simple recipe sure to be on your menu again and again.

prep time: 20 minscook time: 20 minstotal time: 40 mins

Ingredients

• 6 chicken thighs (2-3 pounds), skin-on bone-in
• 1-2 teaspoons kosher salt
• 1/2-1 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 cups grape tomatoes, halved
• 1 (5.75 ounce) jar STAR Fine Foods Tomato & Pepper Marinated Olives, drained
• 1 cup Chardonnay white wine

Instructions

1. Use 1 teaspoon salt and 1/2 teaspoon pepper to sprinkle both sides of the chicken. Warm a high sided large skillet over medium-high heat. Once you hold you hand 6 inches from the skillet and feel the heat, add the olive oil. Then, place the seasoned chicken in the pan skin side down. Cook until golden brown, then flip to brown the other side, about 4-5 minutes for each side. Remove chicken and place in your upside down pot lid or on a plate.
2. Reduce heat to medium. Add garlic and onion. Cook until onions soften, about 3 minutes. Add olives, wine and 1 cup of tomatoes. Stir to combine and scrape the bottom of the pan to remove the browned bits. Cook until liquid has reduced about half, about 4 minutes.
3. Taste sauce. Add salt and pepper as necessary. I usually add about 1/2 teaspoon salt and pepper.
4. Add chicken (skin side up) to skillet. Cook for 10 minutes longer, until the chicken is cooked through to the bone.
5. If preferred you can place skillet under broiler to crisp the chicken skin. Add remaining tomatoes. Stir and serve.

DONNA'S NOTES

1. You can substitute chicken stock or white grape juice for the wine.

Recipe developed by Donna Elick
Copyright ©2015 – All rights reserved.

 
Pan Fried Chicken Thighs with Olives and Tomatoes
SERVES 6 | TOTAL TIME 40 Min | ACTIVE TIME 20 Min

6 chicken thighs (2-3 pounds), skin-on bone-in
1-2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 cups grape tomatoes, halved
1 (5.75 ounce) jar STAR Fine Foods Tomato & Pepper Marinated Olives, drained
1 cup Chardonnay white wine

Use 1 teaspoon salt and 1/2 teaspoon pepper to sprinkle both sides of the chicken. Warm a high sided large skillet over medium-high heat. Once you hold you hand 6 inches from the skillet and feel the heat, add the olive oil. Then, place the seasoned chicken in the pan skin side down. Cook until golden brown, then flip to brown the other side, about 4-5 minutes for each side. Remove chicken and place in your upside down pot lid or on a plate.

Reduce heat to medium. Add garlic and onion. Cook until onions soften, about 3 minutes. Add olives, wine and 1 cup of tomatoes. Stir to combine and scrape the bottom of the pan to remove the browned bits. Cook until liquid has reduced about half, about 4 minutes.

Taste sauce. Add salt and pepper as necessary. I usually add about 1/2 teaspoon salt and pepper.

Add chicken (skin side up) to skillet. Cook for 10 minutes longer, until the chicken is cooked through to the bone.

If preferred you can place skillet under broiler to crisp the chicken skin. Add remaining tomatoes. Stir and serve.

DONNA'S NOTES: You can substitute chicken stock or white grape juice for the wine.

 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com