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Chicken Thighs With Tomatoes

User Rating 3 Star Rating (1 Review)


Chicken Thighs With Tomatoes

Chicken Thighs With Tomatoes

Diana Rattray
This is an easy and flavorful way to enjoy chicken thighs, and the dish is delicious with pasta or rice. Serve with a salad on the side for a perfect family meal.

Yield: Serves 6


  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 6 to 8 chicken thighs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 can (14.5 ounces) diced tomatoes
  • 8 ounces sliced mushrooms
  • 1 small can (about 2.25 ounces) sliced black olives, drained
  • 1/2 teaspoon dried leaf thyme
  • 2 tablespoons chopped fresh parsley


Heat oil and butter in a large skillet. Saute the chicken thighs, turning frequently, until browned on all sides. Remove chicken to a casserole dish and set aside.

Heat oven to 350°.

Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes. Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil. Add thyme, mushrooms, olives, and parsley. Cook over medium heat, stirring frequently, for about 4 to 5 minutes. Pour over the chicken in the casserole.

Cover and bake for 40 minutes.

Serves 6.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Quite a nice simple dish, Member FQL

I made this dish and it came out quite nicely. I think the seasoning package needs a bit of tweaking to give the dish some individuality. I will vary the seasoning next time I make it, but I'm not sure just how yet. Maybe a bit of paprika. BTW I added chopped, fresh parsley when I served it. That was quite a nice addition.

2 out of 2 people found this helpful.

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