Oh my gosh!!! So goooood!!!!
Mediterranean Chicken Thighs with
Tomatoes, Olives and Herbed White Beans
No exagerration, I've probably made this recipe close to twenty times.
And each time, Tim and I are amazed at how delicious and fresh and filling this meal in a packet is.
Mediterranean Chicken Thighs with
Tomatoes, Olives and Herbed White Beans
No exagerration, I've probably made this recipe close to twenty times.
And each time, Tim and I are amazed at how delicious and fresh and filling this meal in a packet is.
Here's the fixins for the
Mediterranean
Chicken Thighs
from
Dr. Oz's website.
The Herbed White Beans follow.
Very little prep work for such a flavorful dish.
But we gotta start by removing the skin off the chicken thighs.
Chop up your tomatoes, onions, olives and basil.
Please note that I use grape or cherry tomatoes, halved. Whole tomatoes chopped come out too watery. Just a suggestion.
OH! RED ALERT! By the way:
1. I use red onions...they give a tangier flavor than yellow or white onions.
2. I use those grape or cherry tomatoes and cut them in half. I've used roma and homegrown tomatoes and those can get too juicy so I stick with a pint or so of the cherry or grape tomatoes.
Mix the onions, tomatoes, olives, basil and olive oil together.
Look how preeeettyyy this comes together.
Add the good quality balsamic vinegar....
Hey, who needs to wash their salt and pepper shakers? Crap.
By the way, a gourmet chef told me to buy only the highest quality balsamic vinegar and to make sure it's AGED...so I buy this Modena AGED baslamic vinegar...it is fabulous but EXPENSIVE! $14 for this bottle.
If you could smell this concoction right now, you would thank me.
Mix all the vegetables and herbs together.
This smells so tremendous at this point by the way.
So set your skinned chicken thighs, two at a time, on the aluminum foil squares.
Mine were actually rectangles.
I'm so literal.
See that aged balsamic venegar on the foil? OH SO GOOD!
Spoon an equal amount of tomato and olive mixture into each packet.
Wrap all the packets up tightly and bake in a 375 degree oven for 25 minutes. Actually it takes about 35-40 minutes with two thighs in each packet. I bake until the thighs reach 160 degrees and remove from the oven.
Meanwhile, here's the lineup for the
Herbed White Beans.
This is such a fantastic complimentary side dish with the the chicken thighs, I always make a double batch.
Chop up your herbs and garlic. The recipe calls for fresh mixed herbs. I've used several different variations, usually what I have on hand.
Most recently I've used parsley, chives and rosemary. This picture shows rosemary, mint and scallions. My favorite is always the herb mixture with mint with these beans.
Most recently I've used parsley, chives and rosemary. This picture shows rosemary, mint and scallions. My favorite is always the herb mixture with mint with these beans.
This is the chopped scallions, mint, garlic and rosemary.
Cut up your tomatoes and begin sauteeing the garlic in the olive oil...just for a minute or so. Do not burn the garlic. Been there, done that.
Throw the rinsed and drained beans in...
Add the herbs, tomatoes, and red wine vinegar in...
Add
plenty
of
salt
and
pepper.
Mix all together....Mmmmm...can you smell it yet?? YUM!!
Ladies and Gentlemen,
I introduce to you the plated-up meal of...
Mediterranean Chicken Thighs with Herbed White Beans.
Absolutely deee-lish is what
this dish is!!
Dig In!!! Help Yourself!!
| Dr Oz’s Mediterranean Chicken with Tomatoes, Olives, and Herbed White Beans From DoctorOz.com, click on Recipes Courtesy www.turnkeyqualitycars.com I adjusted this recipe for 8 chicken thighs, Dr. Oz’s recipe calls for two chicken thighs total. Two. For two people. Yeah right. Uh huh. Chicken 8 bone-in chicken thighs without skin 4 tomato, chopped Angie’s Note: I use grape or cherry tomatoes, approx.. 1.5 cups 2 onions, chopped Angie’s Note: 1 onion is only necessary, 2 onions is too much 32 pitted kalamata olives, halved Angie’s Note: I use black olives, about 1 cup sliced, as I’m not a fan of Kalamata, but if you like Kalamata, those are the ones to use 4 tbsp extra-virgin olive oil 4 tsp wine vinegar or balsamic vinegar Bunch fresh basil, chopped Herbed White Beans 1 tbsp extra-virgin olive oil 2 garlic cloves, minced 1 can (15 or 16 oz) white beans, rinsed and drained 1 tomato, chopped 1/4 cup chopped fresh mixed herbs Angie’s Note: I have used several combinations: parsley, chives and rosemary. As well as rosemary, mint and scallions. I do love the mint when I can find it. 1 tsp red wine vinegar or balsamic vinegar Salt and freshly ground black pepper (optional) Directions To make the chicken, heat oven to 375degF Place each chicken thigh on a large square of aluminum foil. Angie’s Note: I place two chicken thighs at a time on each square of aluminum foil. Combine remaining chicken ingredients; spoon over chicken. Fold foil up and over chicken, sealing edges and forming a packet. Bake 25 minutes, or until chicken is cooked through. Meanwhile, to prepare the beans, heat oil in a medium saucepan over medium heat. Add garlic; cook 2 minutes. Add remaining bean ingredients; cook 5 minutes, or until heated through. Carefully open chicken packets and transfer mixture to serving plates; serve beans alongside chicken. | |
Question:
Guess who came over to spend the evening with us?
Answer:
Our most favoritist boy in the whole entire universe, we love him so much!!!!
Even more than cheesecake!
Hi Little Boy Blue!
We missed you!
 |  |
So,
between the tasty Chicken Thighs and Herbed White Beans (which Little Boy Blue's mom and dad LOVED), and snuggle time with yittle tiny babeeeee, Tim and I had a pretty good Friday night last week :)
Hey, have a great weekend
ya'll!!!
Tim and I have some fun plans this weekend. We may get soggy from all this rain, but we'll have a good time!
Talk at ya soon!
