Рецепт Chicken Thighs with Tomato Caper Sauce

by Renee@MKA

I'm reviving an oldie but goodie recipe today...Chicken Thighs with Tomato Caper Sauce. It's a quick and easy recipe that helps you get a tasty and healthy dinner on the table fast! Serve with pasta for a complete meal! This recipe for Chicken Thighs with Tomato Caper Sauce originally appeared on this blog way back in December 2010!  Yikes...have I really been blogging that long?  I guess my blog age is showing! Despite it's rough start, this is a great recipe! It had horrible photos and never really got the love it deserved. So, I'm giving it a little face lift with fresh photos and bringing it back up to the top of the blog to be noticed again. I originally found this recipe in the Weight Watchers 20 Minutes cookbook,  The original recipe called for chicken breasts, but since I had chicken thighs on hand, I subbed those.  It's a great swap, because chicken thighs cook up so juicy and tender. It's really hard to dry out a chicken thigh! But, if you are on team "White Meat Only", by all mean, use boneless, skinless chicken breasts here.  I promise it will still be delicious.  You may need to up the amount of oil you use while cooking them though. These chicken thighs go so well with pasta.  I like to serve them alongside some linguine that's been tossed in a little olive oil.  The sauce is light, but full of amazing flavor from the wine, capers, and olives. It has a little Mediterranean flair to it, I think.   You've got to give this super quick and easy recipe a try! It's a dish that gets a regular spot on the menu rotation in my house.  Once you give it a try, you'll see why!  Chicken Thighs with Tomato Caper Sauce By Renee Paj Quick and easy meal made with juicy chicken thighs in a light and briny tomato sauce with capers and olives Ingredients 8 boneless, skinless chicken thighs, trimmed Kosher salt and fresh ground pepper, to your liking 1 tsp. olive oil 1/2 cup diced onion 2 cloves garlic, minced 1/4 cup white wine 14.5 oz. can of diced tomatoes 6 pitted kalamata olives, chopped 6 pimento stuffed green olives, chopped 1 TBS capers, drained 1 tsp. dried thyme 1/2 tsp. dried basil fresh chopped parsley for garnish, if desired Instructions Season the thighs with salt and pepper. In a large, nonstick skillet heat olive oil on med-high heat, brown the chicken thighs. (Approx. 3-5 minutes on each side) Transfer thighs to warm oven. saute onion and garlic until soft, about 1 minute. Add the wine and let it come to a boil. Cook until it reduces by about half. Add the tomatoes with their juices, olives, capers, thyme and basil. Reduce heat and simmer until the sauce thickens slightly, about 5 minutes longer. Return chicken to skillet, and heat through. Serve over cooked pasta and garnish with fresh chopped parsley, if desired. Yield: 4 servings Prep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 20 mins. Total time: 30 mins. Printable Recipe Adapted from Weight Watchers in 20 Minutes Serving size - 2 (2 -3 oz. each cooked chicken thighs, no bone, no skin ) plus approx. 1/3 cup of sauce WW Pointsplus per svg - 6 points+ Calories - 212.9,  Total Fat - 6.4g,  Protein - 28.5g,  Carb - 7.3g,  Fiber - 1.7g Pin it! More chicken thigh recipes you may enjoy!  Slow Cooker White Chicken Chili  Like what you see?  Follow RKA on all these social networks!! Facebook, Twitter, Google+, Pinterest, and Instagram