Monday, January 30, 2012

Let's Take a Trip: Mediterranean Chicken

Who wants to take a trip with me to the Mediterranean part of our world? Greece is on my bucket list. I WILL make it there before I die.

I ran across this recipe at Allrecipes.com and I instantly knew that I had to make it.

It is very hard to find Mediterranean food when I live in Northwest Ohio. I have searched out a few places, but is the food real Mediterranean? Is it authentic?

One thing about Mediterranean food; you either love it, or you hate it. Me, I love it!
I love all the spices, oils, olives, and flavors mixed together.

This dish was fun for me to make because it called for white wine......
What happens when you get a cook around a bottle of wine, olives, and loneliness?

This is what happens.....I was alone in the kitchen with a bottle of white wine, a jar of open kalamata olives, and a wine glass. Put them all together and that equals sips of wine and a missing half jar of olives. By the time the meal was made I was feeling pretty darn good......

One thing I found out, if you munch on the kalamata olive and take a sip of white wine while the olive is still your mouth, it forms an irresistible flavor on the palate.....I'm not joking!! That is the reason I ended up tipsy. I just couldn't quit....

To all you Mediterranean food lovers out there.....I hope you love this as much as I did. And of course, help yourself to the wine. Just make sure you save enough to complete your dish.....

Mediterranean Chicken

2 tsp. olive oil
2 TBS white wine
3 boneless skinless chicken breasts halves cut in bite sized pieces
3 cloves garlic, minced
1/2 c. diced onion
3 cups tomatoes, chopped or diced
1/2 c. white wine
2 tsp. chopped fresh thyme
1 TBS chopped fresh basil
1/2 c. kalamata olives
1/4 c. chopped fresh parsley
salt and pepper to taste

Heat the oil and 2 TBS white wine in a large skillet over medium heat. Add chicken and cook until golden. Remove chicken from skillet and set aside.
Saute garlic in pan drippings for 30 seconds, add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 c. white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
Return chicken to skillet and cover. Cook over low heat until the chicken is heated through. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste. This can be served over rice.

Photobucket

3 comments:

  1. Wow. Angie! This sounds delicious! I am so stealing this recipe!

    Kathy Young

    ReplyDelete
  2. Oh my gosh... this sound AWESOME... next grocery shopping trip note to self...buying the stuff to make this..YUM

    ReplyDelete
  3. This really looks delicious and easy too! I won't have any trouble finding the ingredients here in Calif. :-) I love Kalamata olives. I have a really good recipe for a tuna pasta with the olives. I bet you'd like it.

    This post was funny. Glad you enjoyed yourself while cooking!

    ReplyDelete

I look forward to and appreciate any comments.
Thank you for stopping by.

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