Mediterranean Chicken ~ Mid-Winter Dining...

Who wouldn't want to look out from a balcony to see a Mediterranean sunset this time of year. Did you know that Mediterranean is not just for Italians. Many European countries (France, Spain, Greece) have a border with that sea. And, thus there are delicious menus on every coast.

For this dish, you will need: skin on/bone in chicken thighs, black olives of your choice, roasted red peppers, diced tomatoes, onion and spinach tagliatelle or fettuccine pasta. To get started, generously coat a covered skillet, chop one whole onion and toss into the skillet on med. heat.

When the onion is brown on the edges, remove or push aside to lay in the thighs skin side down adding a drizzle of olive oil if needed to sear the chicken on both sides! Bring back the onion, cover and cook for 8 min. on medium heat, stirring occasionally.

Next, add one medium 14.5 oz can of diced tomatoes, along with a handful of diced roasted red peppers and two generous handfuls of either green or dark kalamata olives. Sprinkle in rosemary, mint and oregano and a dash of garlic powder and a small dash of red pepper flakes. Cover and simmer for 25-30 min. on low heat. In this time, boil water with salt to cook your pasta. Drain when tender, rinse and prepare to serve!

... and don't forget the wine and bread