Chicken Thighs with Tomato Sauce and Olives
Slow Cooker or Pressure Cooker
chicken thighs, boneless/skinless
1 t kosher salt
(two 1/2 tsps)
black pepper ((two 1/8 tsps)
1 t olive
1 1/2 T minced garlic
dry white wine
3 T tomato paste
2-3 t crushed red pepper
1 28 oz. can diced
1/4 c kalamata olives, pitted and
2 T parsley,
fresh flat leaf, chopped I use 1/3 cup, packed
Sprinkle half of the salt and pepper over the thighs.
Heat oil over medium heat in a large skillet. Add
thighs to the pan and cook about two minutes on each side or
until nicely browned.
Place browned thighs in an electric slow cooker.
Add garlic to the skillet and saute for
about 30 seconds. Add the wine and stir another 30 seconds
to loosen any browned bits.
Add wine mixture to the slow cooker. Also
add tomato paste, red pepper, and tomatoes .
Cover and cook on HIGH four hours.
After 4 hours, add remaining
salt and pepper, olives and parsley. (parsley goes in last
to maintain its flavor and color.)
PRESSURE COOKER - Electric
Brown chicken as noted above. add
wine, garlic tomato paste and tomatoes and red pepper.
Stir a bit to mix the tomato paste.
Cook on HIGH (80 psi) for 12 - 14 minutes. Release pressure
and add olives and parsley
Serves about 6.
I only used 1 tsp of crushed red pepper
because I was worried it might too hot for children. It was
"good" but I will try 2 tsp. next time.
Carl's Note: We tried 2 and it was
good. Later: 2 is good but not "rounded", at least for