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Mediterranean Chicken © Jeanette's Healthy Living

Mediterranean Chicken with Olives Capers and Tomatoes

You can also cook this in a slow cooker on Low for about 4 hours, or on the stovetop for about 30 minutes. Serve over steamed brown rice with a simple green salad.
Course Main Course
Keyword chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 289 kcal

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup red wine
  • 1/4 cup kalamata olives pitted
  • 2 tablespoons capers rinsed and drained
  • 1 1/2 cups chopped tomatoes
  • fresh lemon zest

Instructions

  1. Season both sides of thighs with salt and pepper. Heat olive oil in 5-quart pressure cooker. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. Add olives, capers and tomatoes. Cover and bring to high pressure; cook at high pressure for 15 minutes. Quick release pressure cooker. Transfer to serving dish and sprinkle with fresh lemon zest.

Pressure Cooker Instructions

  1. Heat olive oil in 5-quart pressure cooker. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. Add olives, capers and tomatoes. Cover and bring to high pressure; cook at high pressure for 15 minutes. Quick release pressure cooker. Transfer to serving dish and sprinkle with fresh lemon zest.

Slow Cooker Instructions

  1. Heat olive oil in large skillet. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. 

  2. Transfer everything from skillet to slow cooker. Add olives, capers and tomatoes. Cook on low setting for 8 hours or on high setting for 4 hours. Transfer to serving dish and sprinkle with fresh lemon zest.

Stove Top Instructions

  1. Heat olive oil in large skillet. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. 

  2. Add olives, capers and tomatoes. Bring to a boil, then reduce heat to medium-low, and cook, covered for 30-35 minutes. Transfer to serving dish and sprinkle with fresh lemon zest.

Recipe Notes

Adapted from Cooking Light

Feel free to substitute your own favorite herbs or herb blends.

Nutrition Facts
Mediterranean Chicken with Olives Capers and Tomatoes
Amount Per Serving
Calories 289 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 161mg54%
Sodium 524mg23%
Potassium 654mg19%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 34g68%
Vitamin A 180IU4%
Vitamin C 11.1mg13%
Calcium 63mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.