1/1 Photo of Mediterranean Chicken
Kathleen Constance's Note:
This was in our local newspaper. I had all the ingredients on hand, so I tried it. It was a hit! It is very tasty, and goes well with pasta and a salad.
My Private Note
Units: US | Metric
- 1 tablespoon olive oil
- 3 lbs bone-in chicken pieces (thighs or full legs, or a whole chicken, cut up)
- 1 onion, chopped
- 2 large garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 6 ounces marinated artichokes, halves
- 1 small zucchini, cut into 1/2-inch pieces
- 1/2 cup chopped fresh parsley
- 1/2 cup black olives, pitted and halved
- 1Remove and discard skin and any excess fat from chicken. Moderately sprinkle both sides of each chicken piece with salt, pepper, and paprika. Heat olive oil in a large non-stick skillet and add half the chicken pieces and cook, turning pieces until golden brown, for 4 to 6 minutes. Remove to a plate and repeat with remaining chicken.
- 2Reduce heat to medium-low and add onion and garlic. Cook, stirring, for 1 minute. Stir in tomatoes, vinegar, Italian seasoning, and basil. Bring mixture to a boil.
- 3Nestle chicken pieces into tomato mixture in the pan, reduce heat and simmer uncovered, turning chicken occasionally. Cook for about 20-30 minutes. Chicken is fully cooked when juices run clear.
- 4Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
- 5Stir in parsley and olives, and serve over your pasta of choice.
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Nutritional Facts for Mediterranean Chicken
Serving Size: 1 (271 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 392.7
- Calories from Fat 221
- Total Fat 24.5 g
- Saturated Fat 6.4 g
- Cholesterol 103.5 mg
- Sodium 580.8 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 4.4 g
- Sugars 6.3 g
- Protein 28.4 g
The following items or measurements are not included:
dried Italian seasoning