By KateL on July 11, 2011
Photo by KateL
Photo by KateL
"This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)"
Serving Size: 1 (624 g)
Servings Per Recipe: 4
"Another recipe that I cut in half to serve the 2 of us, & although we're usually chicken breast addicts, I did use thighs this time & followed the ingredients right on down, although I did use lemon pepper instead of the usual S&P (one of my usual substitutions)! Definitely a different kind of chicken dish then we often have, & satisfyingly tasty in its own right! I particularly liked the inclusion of the Spanish olives in this one! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]"
"Very good recipe. This is an easy meal that you do not have to watch too closely; it practically cooks itself!"
"Forgot I had made this before -- and did it again !! Started early afternoon and let the chicken and veggies simmer for almost 2 hours. Fell right off the bone ! Served over rice with roasted broccoli -- and have leftovers for another meal ! Love it that way ! Thanks, Kate, for a great repeater !
Had skin on/bone in thighs -- which I think are more flavorful, and already made stewed tomatoes from the garden. Pretty much followed the recipe, but let it simmer 90 minutes. Did use lemon pepper, as Sydney Mike suggested, and herbal salt. have more chicken for another night and some tasty sauce to serve with pasta. Thanks for posting, KateL."