• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 lbs boneless skinless chicken thighs
  • 2 tsp dried rosemary coarsely chopped
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3.5 oz. 100 g pimiento-stuffed olives, coarsely chopped
  • 1/4 cup white wine can substitute with ¼ cup of chicken broth
  • Parsley for garnish
  1. Instructions
  2. Season the chicken pieces with salt, pepper and rosemary.
  3. Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned, about 3 minutes per side.
  4. Add the olives and white wine (or chicken broth). Stir gently and reduce heat. Simmer, covered, for about 3-5 minutes until the chicken is no longer pink and cooked through.
  5. Garnish with chopped parsley. Serve over rice or pasta.