Mediterranean-Style Chicken
This flavorful skillet dinner has become a favorite at LaVonne Cunningham's home in Colfax, Illinois. "It's a great way to use chicken and makes a comforting meal for two," she writes.
Ingredients
- 2 bone-in chicken thighs (about 3/4 pounds), skin removed
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 bay leaf
- 3/4 teaspoon sugar
- 3/4 teaspoon dried basil
- 1/4 teaspoon salt
- Dash pepper
- Hot cooked spaghetti
- 2 tablespoons sliced pimiento-stuffed olives, optional
Reviews
I prepared this delicious recipe recently but I did make a few changes. I saw no Feta cheese in the recipe but used Mozzarella as a garnish for the chicken. I used the Italian style tomatoes, and instead of basil, I used Italian seasoning. Still Mediterranean but on the Spanish side of the Mediterranean. We liked the basic recipe with changes and cleaned our plates. Delicious!! Volunteer Field Editor
Only change I made to this recipe was to cut up the chicken into smaller pieces so it would stretch further and I did add some parm instead of the feta - but love this
This is just spaghetti with chicken in it. The sauce has a fairly sour taste to it and the feta cheese doesn't do it any favors. I would have preferred parmesan cheese instead.