Mediterranean Chicken

Submitted by Kathleen_Constance

"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."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 tablespoon olive oil
• 3 lbs bone-in chicken pieces (thighs or full legs, or a whole chicken, cut up)
• salt
• pepper
• paprika
• 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

directions

1. Remove 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.
2. Reduce 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.
3. Nestle 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.
4. Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
5. Stir in parsley and olives, and serve over your pasta of choice.

Reviews

[Nasseh]

I made this for my husband's lunch. He didn't really care for it. He said that it had a good flavor but the chicken made it taste weird. I may try making it again without the chicken.

 

[Irish Rose]

This smelled heavenly while cooking and was a very easy dish to make. I used chicken thighs and breasts and eliminated the artichokes only because my husband doesn't like them. Other than that, I followed the recipe as written. I loved the way the flavors of the vinegar and spices blended together. Thanks so much for submitting this recipe.

 

[Deb from Ca]

Loved this recipe! I did make a few changes, mostly because of what I had available. I used boneless chicken breasts which I browned for a few minutes and removed. This cut the cooking time after adding them back to the sauce to about 10-15 minutes. I used one 14-oz can each fire roasted tomatoes and tomatoes with jalapenos. I combined 1/2 c chicken broth with 1 tablespoon cornstarch to thicken the sauce a bit. I didn't have parsley and I used kalamata olives instead of black and had feta cheese to sprinkle on the dish after serving. I served it with pasta, a salad and crunchy bread. Fantastic!