Mediterranean Chicken Thighs

Name: Mediterranean Chicken Thighs
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 tablespoons olive oil; 8 chicken thighs; Salt and black pepper to taste; 2 onions; 4 garlic cloves; 1 tablespoon smoked paprika; 1 teaspoon red chili flakes; 1 cup Kalamata olives; 2 tablespoons capers; 2 tablespoons fresh oregano; 2 bay leaves; 1 cup red wine; 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 1 cup feta cheese; 2 tablespoons fresh parsley

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Serves:

4 people

Prep Time:

15 minutes

Cook Time:

90 minutes

Juicy chicken thighs are braised with Greek-inspired ingredients like Kalamata olives, capers and oregano. Old world flavor comes from our San Marzano Style Hand Crushed Tomatoes - rustic pieces of meaty tomatoes in a thick puree that are preserved using our Steam Sealed Flavor-Loc™ system for a fresh, vine ripened flavor you expect from Tuttorosso.

Ingredients

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3 tablespoons olive oil
8 chicken thighs, bone in, skin on
Salt and black pepper to taste
2 onions, diced
4 garlic cloves, minced
1 tablespoon smoked paprika
1 teaspoon red chili flakes
1 cup Kalamata olives, pitted and drained
2 tablespoons capers, drained
2 tablespoons fresh oregano, minced
2 bay leaves
1 cup red wine
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
1 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 375° F.
Preheat a large, heavy bottom pan with a lid and add olive oil. Season chicken thighs with salt and pepper. Add chicken to hot pan, skin side down to brown. You may need to do this in batches. Brown thighs for 6 minutes or until skin is golden brown. Transfer chicken to a large plate and set aside.
To the pan add the onions and garlic, cook for about 8 minutes. Add paprika, pepper flakes, olives, capers, oregano, bay leaves and stir to combine and cook for about a minute. Add the wine to deglaze the pan and scrape up and brown bits. Let this cook for about 5 minutes, then add the San Marzano Style Tomatoes and bring to a boil.
Return the chicken, along with the juices to the pan. Cover with the lid and place in preheated oven and bake for 1 hour. Uncover and bake an additional 10 minutes.
Serve chicken with crumbled feta and chopped parsley.

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Mediterranean Chicken Thighs

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