Chicken Thighs With Black Olives And Red Peppers

Name: Chicken Thighs With Black Olives And Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7-ounce) bottle roasted red bell peppers; 1 tablespoon olive oil; 2 1/2 cups coarsely chopped leeks (about 3 large); 8 (4-ounce) bone-in chicken thighs, skinned; 1 tablespoon chopped fresh thyme; 1 teaspoon dried rubbed sage; 3/4 teaspoon salt, divided; 1/2 teaspoon Hungarian sweet paprika; 1 cup fat-free, less-sodium chicken broth; 3/4 cup kalamata olives, pitted and chopped; 2 tablespoons fresh lemon juice; 2 cups hot cooked orzo (about 6 1/2 ounces uncooked pasta); 1 tablespoon butter

Servings: persons

1 (7-ounce) bottle roasted red bell peppers
1 tablespoon olive oil
2 1/2 cups coarsely chopped leeks (about 3 large)
8 (4-ounce) bone-in chicken thighs, skinned
1 tablespoon chopped fresh thyme
1 teaspoon dried rubbed sage
3/4 teaspoon salt, divided
1/2 teaspoon Hungarian sweet paprika
1 cup fat-free, less-sodium chicken broth
3/4 cup kalamata olives, pitted and chopped
2 tablespoons fresh lemon juice
2 cups hot cooked orzo (about 6 1/2 ounces uncooked pasta)
1 tablespoon butter

1
Remove 1 roasted pepper from bottle; thinly slice pepper. Reserve remaining roasted peppers for another use.
2
Heat oil in a large nonstick skillet over medium-high heat. Add leeks to pan; saute 5 minutes or until tender. Arrange roasted red pepper strips over leeks. Arrange chicken over roasted pepper strips. Sprinkle chicken with thyme, sage, 1/4 teaspoon salt, and paprika. Gently pour the broth around chicken; bring to a boil. Reduce heat, and simmer, covered, 15 minutes. Turn chicken over; cover and simmer 10 minutes. Add olives and lemon juice to pan; stir to combine. Cook, uncovered, 8 minutes or until chicken is done.
3
Toss orzo with 1/2 teaspoon salt and 1 tablespoon butter. Serve chicken and leek mixture over hot cooked orzo.
4
Perfect wine: Chateau St. Jean Fume Blanc 2002 (Sonoma County, CA), $ This medium-bodied sauvignon blanc (fume blanc is another name for sauvignon blanc) has wonderful herbal flavors, plus a hint of vanilla and a long, vibrant finish. These provide an extravagant backdrop for the meaty, herbal flavors of the chicken. Though the dish is rather bold, the wine has enough weight, character, flavor, and crispness to stand up to it.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (7-ounce) bottle roasted red bell peppers, 1 tablespoon olive oil, 2 1/2 cups coarsely chopped leeks (about 3 large), 8 (4-ounce) bone-in chicken thighs, skinned, and more.

Yes, Chicken Thighs With Black Olives And Red Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!