Chicken with Olives
Jun 25, 2007
An easy weeknight entree that's impressive enough for company.
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Cook Time: 0 hours 10
Total Time: 0 hours 55
1 tbsp. olive oil
large Skinless Chicken Thighs
3/4 c. chicken broth
1/2 c. Kalamata olives
1 tsp. chopped fresh thyme
2 tsp. all-purpose flour
- In nonstick 12-inch skillet, heat olive oil over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and cook until lightly browned. Remove to plate.
- In drippings, cook onions until golden, shaking skillet occasionally.
- Add chicken broth, olives, thyme, and chicken with any juices in plate. Reduce heat to low; cover and simmer 20 to 25 minutes until juices run clear when chicken is pierced with tip of knife.
- Remove chicken to warm platter. In cup, mix flour, 1/4 teaspoon salt, and 1 tablespoon water until smooth. Pour flour mixture into skillet, whisking constantly. Over medium-high heat, heat to boiling; boil 1 minute until sauce thickens slightly. Pour sauce over chicken.
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Date: 03.12.2018, 13:52 / Views: 95275