Mediterranean Style Chicken Thighs Food

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
• Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
• In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

MEDITERRANEAN CHICKEN THIGHS

Steps:

• Preheat oven to 400°F/200°C.
• Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat a stainless steel roasting pan on the stove (you can use 2 burners) over medium high heat, and add a few tablespoons of olive oil.
• Sear the chicken in the roasting pan skin-side down until lightly golden. Flip the chicken over, and turn off the stove.
• To the chicken in the roasting pan, add the potatoes, tomatoes, red peppers, capers, garlic, and oregano. Season everything with a bit more salt and pepper to taste, and drizzle with a few more tablespoons of olive oil. Throw into the oven for 45-55 minutes.
• Sprinkle with parsley if desired and serve!

MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA

Steps:

• Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
• Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

MEDITERRANEAN CHICKEN THIGHS

Steps:

• Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs.
• In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat.
• Reduce heat to medium. Add onion and garlic and saute about 10 minutes.
• Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan.
• Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.

QUICK MEDITERRANEAN CHICKEN THIGHS

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large nonstick skillet with a lid, heat the oil over high heat.
• Add the chicken thighs and cook until well browned, about 2 minutes per side.
• Add the tomatoes, orange juice, garlic and capers.
• Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.
• Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.

MEDITERRANEAN-STYLE CHICKEN THIGHS

Steps:

• Place chicken thighs in a large zip-top plastic bag set in a large bowl.
• In another bowl, mix together wine, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, the rosemary, lemon peel, garlic, salt, and pepper.
• Pour marinade over chicken and seal the bag.
• Place bag in the refrigerator and marinate for 4 hours or overnight, turning the bag occasionally.
• In a medium bowl, add cucumbers, tomatoes, 1 tablespoon oil, vinegar, remaining oregano, salt and pepper to taste.
• Cover and chill in the refrigerator up to 4 hours.
• When ready to grill, drain chicken and discard marinade.
• Place chicken on grill over medium heat.
• Grill for 12-15 minutes or until juices run clear, turning once.
• Serve with cucumber-tomato relish.