Thursday, July 24, 2008

Crockpot Chicken Thighs with Olives and Basil

4 chicken thighs (with or without skin - if you leave the skin on while cooking, the meat will be more moist but the finished dish will contain more fat)
1/2 tsp salt
1/4 tsp black pepper
1/2 onion, chopped
6 cloves garlic, peeled
1 tsp chopped fresh rosemary (or 1/2 tsp dried)
1/4 c. dry white wine or chicken broth
1/2 c. chicken broth
1/2 c. canned crushed tomatoes in tomato puree
1/3 c. halved and pitted black olives
1/3 c. chopped fresh basil

Spray crockpot with cooking spray. Add onion and garlic. Put chicken on top of that. Combine rosemary, wine, broth, and tomatoes and pour on top. Sprinkle with olives and half of the basil. Cook on high 6 hrs or until chicken is done. Sprinkle with rest of basil and serve.

4 servings

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