This is the type of simple, healthy, satisfying meal that gives Mediterranean cooking its reputation as the perfect blend of flavor and nutrition. With white wine, tomatoes, olives, and herbs, this chicken dish has the soul of southern France in every bite. From Eat This, Not That.
1 Tbsp olive oil 8 boneless, skinless chicken thighs (about 1 1⁄2 lb total) Salt and black pepper to taste 1 small yellow onion, minced 3 cloves garlic, minced 3 Roma tomatoes, diced 1 cup dry white wine 1 cup chicken stock 1 tsp herbes de Provence 1⁄4 cup pitted Kalamata olives, roughly chopped Fresh basil for garnish (optional)
Heat the olive oil in a large sauté pan over medium-high heat.
Season the chicken all over with salt and black pepper.
Add the chicken to the pan and cook, turning once, for about 6 minutes total, until seared and nicely browned. (Work in two batches if need be, so as not to overcrowd the pan.)
Remove the chicken to a plate and reserve.
To the same pan, add the onions, garlic, and tomatoes and cook for about 5 minutes, until the onions and tomatoes are very soft.
Add the wine, broth, and herbes de Provence and bring the mixture to a simmer.
Return the chicken to the pan and simmer uncovered, turning the chicken halfway through, for about 20 minutes, until the meat is very tender.
Stir in the olives, garnish with basil if you like, and serve.
340 calories, 15g fat, 2.5g sat fat, 680mg sodium; serves 4