Greek Chicken

Serves 4

2 tablespoons olive oil
1 medium onion, sliced
4 large chicken thighs w/bone, skin removed
3 garlic cloves minced
16 kalamata olives, pitted
8 pepperoncini
11 oz jar roasted red peppers, drained cut into large dice
8 oz tomato sauce
6 oz jar marinated artichoke hearts, quartered (do not drain)
2 teaspoons Greek oregano
salt & pepper to taste

Heat pan w/olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Salt & pepper chicken and saute 3 minutes per side. Add garlic and saute for 2 minutes.

Add remaining ingredients, cover, lower heat and simmer 25 minutes or until chicken juices run clear.

Serve over orzo.

Copyright © 2018 Traveling Gourmet. Created and designed by Jonathan Porto