Spanish Chicken Thighs Recipe
Ingredients
8 broiler-fryer chicken thighs, skinned
4 tablespoons olive oil, divided
2 medium onions, sliced
2 garlic cloves, minced
1 jar (12 oz.)roasted red peppers, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pimento-stuffed green olives, halved
1/2 cup raisins
3/4 cup dry white wine
Cooking Instructions
In large nonstick frypan, place 2 tablespoons of the olive oil and heat to medium temperature. Add onions and garlic and saute about 3 minutes. Place mixture in blender container with red peppers, salt and pepper; blend until pureed. In same frypan, place remaining 2 tablespoons oil. Add chicken and cook, turning, about 10 minutes or until brown. Pour red pepper puree over chicken. Sprinkle olives and raisins over chicken; add wine. Lower heat to low temperature; cover and simmer about 45 minutes or until fork can be inserted in chicken with ease. Makes 4 servings.