Chicken with Kalamata Olives

Chicken with Kalamata Olives

Chicken with Kalamata Olives

We eat a lot of chicken in our house but, frankly, I run low on inspiration sometimes. I want something easy but really flavorful. So I was trolling the internet in search of a recipe that would fit the bill. I found one that inspired me at Kalyn’s Kitchen but did not have any of the spices that were a part of her recipe so just did my own thing. My son and his girlfriend really liked this so it was a keeper!

Ingredients
8-10 boneless, skinless chicken thighs
2 T. olive oil
Spike Salt-Free Seasoning
black pepper to taste
1/2 onion, finely diced
1 C. chicken stock
1/2 C. kalamata olives, cut in fourths
2 t. flour for thickening (optional)

1. Heat the olive oil in a heavy skillet.
2. Generously season both sides of the thighs with the Spike seasoning and black pepper to taste.
3. Brown the thighs well on both sides until they are golden.
4. Remove the chicken to a plate and add the diced onions to the pan and cook until they start to brown.
5. Put the chicken back in the skillet along with any juices that accumulated on the plate and add the chicken stock (don’t completely cover the chicken pieces) and olives. Cover and simmer on low for 30 minutes.

Chicken & Olives Simmering

Chicken & Olives Simmering

6. Remove chicken to a serving platter.
7. If you wish to thicken the sauce, mix the flour into 2 T. cold water until smooth, stir into the sauce, turn up the heat and simmer for a few minutes until thickened. Pour over the chicken. Otherwise, simply spoon the unthickened sauce over the chicken and you have a gluten-free dish.
Serves 4-5


Share this post
One Response to “Chicken with Kalamata Olives”
  1. Beth says:

    Yep glad to see new recipes and have been browsing others for the holidays

Leave a Reply