- 4
- 40 mins
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Ingredients
- 1 t olive oil
- 2 pounds boneless, skinless chicken thighs
- 1/2 white onion, finely chopped
- 3 garlic cloves, minced
- 1 c Marsala wine
- 1 c chick broth
- 1/3 c capers, drained
- 1 c mixed lives, pitted
- Salt and pepper
- 1 t dried oregano
Preparation
Step 1
1. Rinse chicken and pat dry. Season chicken with salt, pepper, and oregano.
2. In a heavy skillet, heat oil over medium-high until hot but not smoking and brown chicken, about 6 minutes per side. Transfer browned chicken to plate. Discard fat from skillet, leaving about 2t.
3. Add onion and saute for 5 minutes or until translucent. Season with salt and pepper. Add garlic and cook until fragrant, about 3 minutes.
4. Add wine and chicken broth and bring to a boil over medium-high heat. Return chicken to pan and add olives and capers. Simmer until sauce thickens and chicken is heated through, about 10 minutes.
5. Transfer chicken to plates, top with sauce and serve.