Ingredients
Directions
- 1
In a large skillet or pot, brown your chicken thighs in all olive oil over medium-high heat for 4 minutes on each side. Once browned, remove and set aside.
- 2
Then, in the same skillet, add your onion and garlic, and sauté over a medium heat until beginning to caramelize (4-5 minutes).
- 3
Deglaze with your white wine, then add your heavy cream and add salt to taste.
- 4
Add your jarred tomatoes, kale, thyme, rosemary, parsley, fresh tomatoes and olives.
- 5
Stir to evenly combine, then add your brown chicken thighs on top and allow this to simmer over a medium-low heat uncovered for 30-40 minutes, or until it has reduced by about 1/3.
Notes
Serve over Jasmine rice, pasta, potatoes, or by itself.
