Categories: chicken, not tried
Ingredients
- 2 lbs boneless, skinless chicken thighs
- salt and ground black pepper
- 1 slice bacon, minced
- 1 Tablespoon vegetable oil
- 1 onion, minced
- 4 garlic cloves, minced
- 2 Tablespoons unbleached white all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 Tablespoon minced fresh oregano, or 1 teaspoon dried
- 1/2 cup pitted Kalamata olives, chopped course
- 2 Tablespoons minced fresh parsley
Directions
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1) Sprinkle salt and pepper all over chicken and place in a single layer in a casserole dish. (Make sure it’s microwave-safe.) Cover very tightly with plastic wrap. Nuke 15 minutes on half-power. Be super-careful removing dish from microwave, as it may be very hot.
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2) As chicken is cooking, heat oil in a large pot or Dutch oven over medium-high heat. Add bacon and cook for about 2 minutes, until it begins to give up its fat. Add onion and 1/4 teaspoon salt, and cook 5 minutes, until onion is soft. Add garlic. Cook another 30 seconds or so, until fragrant.
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3) Add flour to pot. Stir and cook “until lightly browned, about 1 minute.” Add wine slowly, scraping up brown bits from the bottom of the pan as you go along. Add broth, tomatoes, and oregano. Bring to a simmer.
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4) Knock heat back to low. Very carefully (it might still be hot) add chicken and any juices from dish to pot. Cover pot and cook another 10 minutes, until chicken is tender and fully cooked.