This is a dish I kinda just threw together last night for dinner with ingredients I had in the freezer, fridge, and pantry. I had no idea it would turn out so yummy. I even warned Abe we might be going out to eat and he had keys in hand, but when we tried it the dinner was fantastic. So maybe I can cook without a recipe. I will have to try this again. As for exact measurments I will have guess on those, so bear with me.
4 chicken thighs
salt and pepper
1/2 Spanish onion, thinly sliced
1 tsp. sugar
1 clove garlic, minced
10 kalamata olives, pitted and sliced
1 cup chicken broth
1/2 tsp. dried sage
1/2 can (7 oz.) artichoke hearts, chopped
3 cups baby spinach
feta
- Season chicken thighs with salt and pepper. Heat 1 teaspoon oil in a Dutch oven or a large skillet over medium-high heat. Add chicken thighs and cook, turning occasionally with tongs, until well browned on all sides, about 8 minutes. Transfer to a plate lined with paper towels and set aside.
- Reduce heat to low and add the remaining 2 teaspoons oil. Add onions and sugar; cook, stirring, until the onions are soft and deep golden, about 10 minutes. Add garlic and olives and cook, stirring, for 1 minute.
- Add broth, sage, artichokes and browned chicken and simmer, covered for 30 minutes, or until chicken is no longer pink. During the last minute add spinach and cook until wilted.
- Serve over rice, orzo, or any grain preferred and top with feta.
THE VERDICT: Its a winner! Abe actually enjoyed it and set his keys down:) Guess I will have to start trying my own ideas more often!