Mediterranean Chicken

"This was in our local newspaper. I had all the ingredients on hand, so I tried it. It was a hit! It is very tasty, and goes well with pasta and a salad."
 
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photo by Nasseh photo by Nasseh
photo by Nasseh
Ready In:
50mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Remove and discard skin and any excess fat from chicken. Moderately sprinkle both sides of each chicken piece with salt, pepper, and paprika. Heat olive oil in a large non-stick skillet and add half the chicken pieces and cook, turning pieces until golden brown, for 4 to 6 minutes. Remove to a plate and repeat with remaining chicken.
  • Reduce heat to medium-low and add onion and garlic. Cook, stirring, for 1 minute. Stir in tomatoes, vinegar, Italian seasoning, and basil. Bring mixture to a boil.
  • Nestle chicken pieces into tomato mixture in the pan, reduce heat and simmer uncovered, turning chicken occasionally. Cook for about 20-30 minutes. Chicken is fully cooked when juices run clear.
  • Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
  • Stir in parsley and olives, and serve over your pasta of choice.

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Reviews

  1. I made this for my husband's lunch. He didn't really care for it. He said that it had a good flavor but the chicken made it taste weird. I may try making it again without the chicken.
     
  2. This smelled heavenly while cooking and was a very easy dish to make. I used chicken thighs and breasts and eliminated the artichokes only because my husband doesn't like them. Other than that, I followed the recipe as written. I loved the way the flavors of the vinegar and spices blended together. Thanks so much for submitting this recipe.
     
  3. Loved this recipe! I did make a few changes, mostly because of what I had available. I used boneless chicken breasts which I browned for a few minutes and removed. This cut the cooking time after adding them back to the sauce to about 10-15 minutes. I used one 14-oz can each fire roasted tomatoes and tomatoes with jalapenos. I combined 1/2 c chicken broth with 1 tablespoon cornstarch to thicken the sauce a bit. I didn't have parsley and I used kalamata olives instead of black and had feta cheese to sprinkle on the dish after serving. I served it with pasta, a salad and crunchy bread. Fantastic!
     
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Tweaks

  1. Loved this recipe! I did make a few changes, mostly because of what I had available. I used boneless chicken breasts which I browned for a few minutes and removed. This cut the cooking time after adding them back to the sauce to about 10-15 minutes. I used one 14-oz can each fire roasted tomatoes and tomatoes with jalapenos. I combined 1/2 c chicken broth with 1 tablespoon cornstarch to thicken the sauce a bit. I didn't have parsley and I used kalamata olives instead of black and had feta cheese to sprinkle on the dish after serving. I served it with pasta, a salad and crunchy bread. Fantastic!
     

RECIPE SUBMITTED BY

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br>I live in western Canada, in beautiful Victoria, BC. I'm not a chef; hardly a cook, for that matter, but I like to look for recipes and new ideas for comfort foods. My favorite cookbook is any that has ingredients I can pronounce and recognize and that I would usually have in my cupboard or fridge, as I tend to cook/bake on a whim!
 
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