Original chicken Marengo from 19th century Italy

Heat olive oil in a large skillet over medium heat.

Add the chicken thighs and brown on both sides, about 5 minutes per side.

Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and garlic, sauté until softened, about 3-4 minutes.

Add the diced tomatoes, white wine, chicken broth, oregano, basil, salt, and pepper to the skillet.

Return the chicken to the skillet, cover, and simmer for 30 minutes until the chicken is cooked through.

Stir in the black olives and cook for an additional 5 minutes.

Garnish with fresh parsley before serving.

Serve hot with crusty bread or over rice.

Spice Level: