Time to add a little heat to the galley today. Another chilly rainy day and I have a good book to curl up with. No time to be messing around with time consuming meals.
Six chicken thighs and a handful of vegetables, some olives and lemon for a Mediterranean flair and we had a tasty meal in a little over one-half hour.
Being the frugal Galley Kat that I am, I shredded the remaining two thighs, dumped them back into the juices and veggies and had a couple bowls of soup for the following day.
Both delicious and economical, a super easy, no-frills dinner. Now I can get back to curling up with my book. You’re welcome.
- 2 tbsp olive oil
- 6 boneless skinless chicken thighs
- 2 garlic cloves, sliced
- 2 cups chopped carrots
- 4 cups potatoes cut into 1" chunks
- 1 cup chicken broth
- 1 tsp dried thyme or oregano (dried mint is also a good choice)
- 10-12 pitted green olives (I used garlic stuffed olives from the deli)
- 1 lemon sliced
- Salt and pepper
- Pita bread to serve
- In a saucepan heat oil and brown chicken pieces well (about 4 minutes per side)
- Remove from pan and place in Omnia cooking pan.
- Back to saucepan, add garlic, potatoes and carrots and saute for a couple of minutes.
- Season well, add olives and stir to coat in all those juices.
- Scoop this mixture over chicken.
- Place lemon slices on top and pour broth over all.
- Place covered Omnia pan over heated base plate.
- Cook on high for 5 minutes.
- Turn heat to medium high and continue to cook for another 30-35 minutes.
- Half way through give the mixture a gentle stir so the veggies fall between chicken pieces and the chicken gets some lemon love.
- Ladle, juices and all into serving bowls with some fresh pita bread on the side.