Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms

Total Time
50mins
Prep 20 mins
Cook 30 mins

This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.

Ingredients Nutrition

Directions

  1. Heat oil in a skillet over medium-high heat.
  2. Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
  3. To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
  4. Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
  5. Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
  6. Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
  7. Add in butter and stir until melted.
  8. Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
  9. Season again with salt and pepper.
  10. Spoon the mixture over the chicken.
  11. Sprinkle with fresh chopped parsley.

Reviews

(7)
Most Helpful

Delicious recipe. Wive loves olives and chicken thighs, so this recipe hit the spot. Will make again for sure.

Shock55 January 15, 2012

Fantastic! I subbed a can of diced tomatoes for the fresh as that was all I had on hand and it was awesome! I'm sure it would be better as written but it is great in a pinch. Thanks for the awesome recipe Kitten!

KLBoyle March 15, 2009

Great recipe! All the flavors work so well together, it makes a great Mediterranean dish. Wonderful served over cous cous.

SnowMonkey August 09, 2008

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