CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

One Dish Chicken w/ Rosemary and Kalamata Olive

Kathie Oh's
recipe box


Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: casseroles
    Prep Time:       Cook Time:       Total Time:  




2 teaspoons olive oil
1-1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless and boneless chicken thighs (about 1 pound)
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15-ounce) can navy beans, rinsed and drained
1/4 cup pitted kalamata olives, chopped
Heat olive oil in a large skillet over medium-high heat.

Combine rosemary, salt and pepper; sprinkle over one side of chicken.

Place chicken in pan with seasoned side down, cook 3 minutes.

Reduce heat to medium and turn chicken. Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done.

Stir in olives.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Kalamata Olive Spread
   by sgre52160



1/2 cup pitted kalamata olives (about 20-24), chopped 2 tbsp snipped fresh parsley 1 package (8 ounces) cream cheese, softened 2 tbsp mayonnaise 1 small garlic clove, pressed Toasted baguett




Kalamata Olive & Red Pepper Spread
   by sgre52160



8 oz cream cheese, softened 12 pitted kalamata olives, finely chopped 1/4 cup finely diced red bell pepper 2 tbsp snipped fresh parsley 1 garlic clove, pressed Toasted pine nuts (optional)




Kalamata Olive Baked Goat Cheese Salad
   by ICOOK2



Adding a few handfuls of cherry tomatoes (halved if small, quartered if large) and a bulb of thinly sliced fennel give this salad a Mediterranean spin. Serves 6 1 1/2 cups hazelnuts 12 ounces




Oregano Chicken With Fresh Tomato Kalamata Sauce
   by charlene8819



Serves 4: 3 oz, 1/4 cup tomato mixture and 1/ 2 cup barley per serving 1 1/4 cups water 2/3 cup uncooked quick cooking barley 1 tsp grated lemon zest (optional) 5 oz grape tomatoes or cherry tom




Olive And Rosemary Focaccia
   by ICOOK2



1 loaf frozen bread dough, thawed 1 to 2 tablespoons olive oil 1 tablespoon fresh rosemary 1/2 cup pimento-stuffed green olives 1/2 cup kalamata (Greek) olives or ripe olives, pitted Fifteen mi





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.