1 hour 30 min
1 hour 20 min
1 1/2 tablespoons olive oil
6 chicken thighs
3 large onions coarsely chopped
3 celery stalks coarsely chopped
3 garlic cloves chopped
2 – 14.5oz cans petite cut tomatoes
1/2 cup sliced Cerignola & Kalamata olives
½ teas thyme
1 1/2 teaspoons capers, chopped
¼ – ½ teas crushed red pepper
fresh ground salt & pepper
Clean chicken thighs – rinse and pat dry, season with salt & pepper.
Heat oil a large nonstick skillet over medium-high heat.
Add chicken to pan; cook 5 minutes or until done, turning once.
Remove chicken from pan
Add celery, onion, and garlic to pan, sauté till onions soften.
Add the pepper flakes continue to sauté for1 minute.
Add tomatoes, capers and thyme stir to combine ingredients
Place the chicken thighs back in the pan and cover. Simmer for 1 hour, stirring occasionally
Add the olives and cook another 10 to 15 min.
Serve chicken with your choice of pasta