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Stephanie Nicole
Stephanie Nicole

Mediterranean Chicken: Drench skinless chicken thighs in flour/salt/pepper (both sides). In a cast iron pan, sauté thighs (3-4 min each side) in olive oil, chopped onion, garlic and season with fresh parsley and a splash of white wine. Squeeze lemon juice on top, add cherry tomatoes and pitted kalamata olives and place the cast iron into the oven on 350 until chicken is cooked through - internal temp = 165 degrees.