Ingredients
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3
-
-
-
2
-
2
-
6
-
4
-
0.5
-
3
-
6
-
Steps
|
1
Done
|
Place the chicken thighs on the work surface and season both sides with salt and pepper. |
|
2
Done
|
Heat the olive oil in a skillet over medium heat, add the thighs, and cook them both sides until golden brown. Set them aside. |
|
3
Done
|
Add the onion and garlic to the same skillet, lower heat, and stir. Add the pimento stuffed olives and stir-fry for 20-30 seconds. |
|
4
Done
|
Add the white wine and cook until it starts boiling. Stick a rosemary sprig in each chicken thigh then add them into the skillet. Also, add the grapes. Bake for 15 minutes at 360⁰F/180⁰C. |
|
5
Done
|
Garnish with fresh parsley. |
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Nutritional Chart
603 kcal
Calories
46 g
Protein
38 g
Fat
20 g
Carbohydrates
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