This recipe served as lesson #1 in my efforts to teach Brent to cook this summer, and I have to say that he did an awesome job! We covered slicing onions, mincing garlic and chopping tomatoes, potatoes and herbs...all of which he did by himself =) The recipe turned out so well (how could something with 1/2 a cup of fresh basil not?), and I will certainly be using it again in the future.
Another pleasant surprise from Make it in Minutes- Weight Watchers
1 teaspoon olive oil
1 1/2 pounds skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 onion, thinly sliced
1 garlic clove, chopped
3 plum tomatoes, chopped
1 large aking potato, pealed and cubed
10 kalamata olives, pitted and chopped
1/2 cup reduced sodium chicken broth
1/4 cup dry white wine
1/2 cup chopped fresh basil
Heat the oil in a large nonstick skillet over medium-hight heat. Sprinkle the chicken with the salt and pepper and saute until browned on both sides, about 5 minutes. Add the onion and garlic; cook until the onion is just tender, about 5 minutes longer. Stir in the tomatoes, potato, olives, broth, and wine. Cover, reduce the heat, and simmer until the chicken is cooked through and the potato tender, about 20 minutes. Remove from the heat and stir in the basil.
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