wChicken Thighs with Olives and Tomato Sauce

Chicken Thighs with Olives and Tomato Sauce

Yield: 6 servings (serving size: 2 chicken thighs and about 1/3 cup sauce)

12 chicken thighs (about 4 pounds), skinned
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper
1 (28-ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.

CALORIES 270 ; FAT 12.9g (sat 3.3g,mono 5.6g,poly 2.8g); CHOLESTEROL 99mg; CALCIUM 44mg; CARBOHYDRATE 8.7g; SODIUM 658mg; PROTEIN 29.1g; FIBER 2.2g; IRON 2.4mg