Chicken Thighs (Braised with Olives)

Braise: [breɪz] (Cookery) to cook (meat, vegetables, etc.) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid.

Thanks Webster's Online Dictionary, couldn't have said it better myself! I like to braise most of my foods because it doesn't take a lot of time, and the meat always comes out "fall apart" tender. This is a quick, easy recipe, which is also extremely healthy, especially if you can use all organic ingredients.

Chicken Thighs (braised with olives)
serves 2-3
(print)

6 skinless, boneless chicken thighs
1 medium onion, sliced
3 cloves fresh garlic, chopped
olive oil
1 tablespoon unsalted butter
salt/pepper
1 teaspoon dried parsley
1/2 cup kalamata olives (not jarred variety,
     purchase fresh from a deli bar)
6 oz. fresh baby mushrooms
1 small red pepper, sliced thin
3 cups fresh baby spinach
1/4 cup cooking sherry or dry white wine
1/2 cup low sodium chicken broth

In a large skillet, pour in olive oil to lightly coat the bottom of the pan. Add the butter and stir until melted. Prepare the onion and garlic, add to the hot pan.

Stir, then add the baby mushrooms. Season with salt and pepper, and allow to simmer uncovered for about 5 minutes.

Rinse the chicken with cold water, pat dry with paper towels. Push the veggies to one side of the pan and add the chicken.

Sear, or brown the thighs, season with salt and pepper, and flip each piece over. Now add the remaining ingredients, give it a stir and cover. Allow to gently simmer for 15 minutes.

Sooo delicious with couscous, roasted potatoes or brown rice. Save some for lunch warm-ups tomorrow!

Food For Thought:

Olives and olive oil are a significant staple of the Mediterranean culture and are associated with countless health benefits, including lower incidence of heart disease and certain kinds of cancer.

( from: The 150 Healthiest Foods on Earth, Jonny Bowden, Ph.D., CNS)