A delicious Mediterranean chicken dish with boneless chicken thighs, lacianto kale, fresh tomatoes, olives, and a creamy sauce made with white wine and heavy cream, served over Jasmine rice.
1: In a large skillet or pot, brown your chicken thighs in olive oil over medium-high heat for 4 minutes on each side. Once browned, remove and set aside.
2: In the same skillet, add your onion and garlic, and sauté over medium heat until beginning to caramelize (4-5 minutes).
3: Deglaze with your white wine, then add your heavy cream and add salt to taste.
4: Add your jarred tomatoes, kale, thyme, rosemary, parsley, fresh tomatoes, and olives.
5: Stir to evenly combine, then add your browned chicken thighs on top and allow this to simmer uncovered over medium-low heat for 30-40 minutes, or until it has reduced by about 1/3.
6: Serve over Jasmine rice or with pasta, potatoes, or enjoy by itself.
