If you like Chicken thighs you will love this Mediterranean inspired recipe.
I usually marinade Chicken Thighs in Lite Sesame Dressing for a day or two then cook on the Grill. I was trying to think of a different way to cook them and here is what I had on-hand:
8 boneless skinless Chicken Thighs
2 Tbs. extra-virgin olive oil
½ cup chicken broth
2 green onions, you can use ½ of a yellow onion or 2 shallots
3 Tbs. red wine vinegar
4 Tbs. capers
4 sprigs of fresh Rosemary
Pre-heat oven to 400 degrees
Using a mixing bowl add the chicken broth, green onions, red wine vinegar and caper, whisk together set aside. If you have olives or dates you can add these as well.
Heat the olive oil in a large cast iron skillet, add the chicken thighs and brown on each side, on medium heat for about 10 minutes.
Turn off the stove top and pour the liquid over the chicken thighs, add the sprigs of rosemary and bake in the oven for about 30 to 40 minutes until the chicken thighs are tender.
I served this with a spinach salad and this recipe is a keeper!
Just cook something! Cheer! Kary~