Try this Sicilian-Style Chicken Thighs recipe, or contribute your own.
Suggest a better descriptionMash garlic with ¼ teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
Sprinkle chicken with ¼ teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining ¼ teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, 10 to 15 minutes. Serve garnished with parsley, if desired.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 393 | ||
Calories from Fat: 192 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 79mg | 24 % | |
Sodium 188.8mg | 7 % | |
Potassium 1051.5mg | 28 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 24.6g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
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