Olive-Tomato Chicken

Preparation time: 90 minutes. Serves 6-8

Ingredients

• 6 chicken thighs, chopped
• 1 29-oz can dried tomatoes
• 1 28-oz can tomato sauce
• 1 26-oz can black olives, drained
• 1 26-oz can green lindsay ripe olives
• 2 onions, chopped
• 2 cloves garlic
• 1 bell pepper, chopped
• 1 handful Italian parseley, chopped
• 1 tsp dried thyme
• splash of red wine
• salt, garlic salt, black pepper, and red pepper flakes to taste

Directions

Preheat oven to 350 degrees.

Season chicken with thyme, garlic salt, garlic salt, black pepper, and red pepper flakes.

In a large pan, brown chicken in olive oil. Remove chicken and place in dutch oven. Deglaze pan with red wine and pour over chicken.

Sauté onions, bell pepper, parsley, and garlic. When onions are soft, add dried tomatoes and tomato sauce. Season with additional thyme, salt, pepper, and red pepper flakes. Add olives and simmer for 10 minutes.

Pour sauce over chicken, cover, and bake until chicken is cooked through.