- Details
- Category: Past Issues
Greetings. Here is an easy one. The other day I had an idea of grilling some chicken thighs, so I poured some Italian dressing over them and left them in the fridge for the day. The appeal of grilling was dashed as I stepped outside to light the grill – it was dark and frigid – even the dog wanted to stay in the house. So, onto the electric stove they went. I served the chicken with a side of rice, but pasta would be fine, too.
Chicken Thighs
in Italian Dressing Marinade
4 boneless, skinless chicken thighs
½ cup Italian salad dressing
1 tablespoon olive oil
3 tablespoons tomato paste
½ cup pitted Kalamata olives, quartered lengthwise
freshly shredded Asiago cheese, to taste
Cut thighs in half.
Marinate in Italian dressing, and refrigerate
for 24 to 48 hours.
Heat oil over medium heat in a large skillet.
Add all of the chicken and half of the marinade to the pan.
Adjust heat to medium-low and cook for about 20 minutes,
turning chicken pieces occasionally.
Stir in tomato paste and cook for another 10 minutes, adding
additional marinade if mixture appears to be too dry
Stir in olives.
Serve, sprinkled with the cheese.