Chicken Thighs with Potatoes and Chunky Tomato Sauce

By carvalhohm

Ingredients

• 1 (22-ounce) package frozen mashed potatoes
• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon Greek seasoning
• 2 tablespoons olive oil
• 2 medium zucchini, chopped
• 1/2 cup diced onion
• 1 (14.5-ounce) can fire-roasted tomatoes with garlic, undrained
• 2 tablespoons cold butter, cut up
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Prepare mashed potatoes according to package directions. Keep warm.

Meanwhile, sprinkle chicken with Greek seasoning. Heat oil in large skillet over medium-high heat; add chicken, and cook 7 to 8 minutes on each side or until done. Remove from skillet, and keep warm.

Reduce heat to medium. Add zucchini and onion to skillet, and saute 2 to 3 minutes or until tender. Add tomatoes, and cook, stirring often, 7 to 10 minutes or until slightly thickened. Remove from heat, and stir in butter and next 3 ingredients.

Serve chicken over potatoes. Spoon sauce over chicken and potatoes. Serve immediately.