Fustini's Oils and Vinegars
Tuscan Chicken

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Tuscan Chicken

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Tuscan Chicken


Submitted by Nancy Bailey, Middletown, CA

Servings8

Ingredients

  • 8 boneless, skinless chicken thighs, halved
  • 1/3 cup flour
  • 4 tablespoons Fustini's Tuscan Herb olive oil, divided
  • 1 large onion, finely chopped
  • 4-6 garlic cloves, minced
  • 1 1/4 cups chicken broth
  • 2 tablespoons tomato paste
  • 1/2 cup kalamata olives, halved & pitted
  • zest of 1 lemon
  • 1 6-ounce jar marinated artichokes, drained and halved crosswise
  • Fustini's Tuscan Herb spice blend and sea salt to taste
  • 12/ cup grated parmesan cheese, or more to taste
  • cooked rice or crusty bread for serving

Directions

Step 1. 

Salt chicken and place in a zipper plastic bag with flour.  Shake until the chicken is completely covered.  In a large, heavy skillet, heat 3 tablespoons of Fustini's Tuscan Herb olive oil and sauté chicken until brown on all sides, about 6-7 minutes.  Remove chicken to a platter.


Step 2. 

Add remaining oil to the pan.  Cook the onion, stirring frequently until softened.  Add garlic and cook 1 minute more. Stir in broth, tomato paste, olives, lemon zest and artichokes.  Season with Tuscan Herb seasoning and bring to a boil.


Step 3. 

Return the chicken to the skillet.  Lower heat, cover and simmer for about 20-30 minutes, turning chicken once or twice until internal temperature reaches 165 degrees.  Sprinkle with Parmesan cheese.  Serve over rice or crusty bread.




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