This is another wonderful recipe from the Cooking Light cookbook. (2004 edition) It is one of my favorites. Full of flavor and relatively easy to make. The cookbook suggests serving this with a spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette. Yum!
Ingredients:
2 tsp olive oil
1 1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp black pepper
8 skinless boneless chicken thighs (tonight I didn't want to take the time to bone the chicken, so I used whole thighs without the skin. Worked perfectly)
1 (14.5 oz) can stewed tomatoes, undrained
1 (15oz) can navy beans, drained and rinsed well
1/4 cup chopped pitted kalamata olives
Directions:
1. Heat oil in a large skillet over medium-high heat.
2. Combine rosemary, salt and pepper; sprinkle evenly over one side of the chicken.
3. Place chicken in pan, seasoned side down; cook 3 minutes. (if using bone in thighs, cook 10 minutes)
4. Add tomatoes and beans. Cover and simmer 10minutes, or until chicken is done.
5. Stir in olives.
Yield 4 servings - 2 thighs & 3/4 cup bean mixture.
316 Calories; 8.1 g Fat; 31.2g Protein; 30.2g Carbohydrate
4 comments:
Looks yummy! Was yummy! Your cooking never ceases to amaze me. I love you, honey.
That sounds and looks so delicious! That is definitely on my menu for next week!
That cooking light is really fantastic. My wife has been using it for about a year now and we love it. Thanks for the site. Nice food photos, makes me hungry.
I'm trying this one asap. Just bought thighs last week, unsure at the time of what to do with them.
Post a Comment