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.

Serves: 4 servings
  • 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
  1. In a saucepan heat oil and brown chicken pieces well (about 4 minutes per side)
  2. Remove from pan and place in Omnia cooking pan.
  3. Back to saucepan, add garlic, potatoes and carrots and saute for a couple of minutes.
  4. Season well, add olives and stir to coat in all those juices.
  5. Scoop this mixture over chicken.
  6. Place lemon slices on top and pour broth over all.
  7. Place covered Omnia pan over heated base plate.
  8. Cook on high for 5 minutes.
  9. Turn heat to medium high and continue to cook for another 30-35 minutes.
  10. Half way through give the mixture a gentle stir so the veggies fall between chicken pieces and the chicken gets some lemon love.
  11. Ladle, juices and all into serving bowls with some fresh pita bread on the side.

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