Balsamic Braised Chicken with Olives

Balsamic Braised Chicken with Olives

Crissy's Note: A simple and flavorful recipe that goes well with brown rice or whole wheat couscous. Of course I used the capers and the NI includes them. This works with bone-in breast halves too.

I seasoned the chicken with salt & pepper before browning.

1 tablespoon olive oil
3 pounds chicken thighs without skin -- (about 12 thighs) bone-in
2 medium onions -- finely chopped
4 cloves garlic -- minced
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups tomatoes, canned -- including juice
1/2 cup condensed chicken broth -- undiluted
2 tablespoons balsamic vinegar
2 tablespoons black olives -- sliced
2 tablespoons capers -- optional

In a large skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan with slotted spoon and transfer to slow cooker stoneware. (You can also eliminate this step and place uncooked chicken into the stoneware.)

Add onions and cook, stirring, until softened, about 5 minutes. Add garlic, thyme, salt and pepper and cook, stirring for 1 minute. Add tomatoes with juice, chicken broth and vinegar and bring to a boil. Remove from heat.

Pour tomato mixture over chicken. Cover and cook on Low for 5-6 hours or on High for 2-1/2 to 3 hours. Add olives and capers, if desired and stir well.

This recipe serves 6.

218 Calories; 8g Fat; 28g Protein; 8g Carbohydrate; 2g Dietary Fiber