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Mediterranean Baked Chicken with Kalamata Olives

This dish is like a dumbed down Marbella, which is already pretty easy peasy. Feel free to add to it: dried fruit would be nice, as would preserved lemons.
To make this Low FODMAP, simply omit the garlic.
Servings 4
Author Phoebe Lapine

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon or whole grain mustard
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon sea salt
  • 1 tablespoon finely chopped fresh rosemary
  • 2 pounds boneless skinless chicken thighs (about 8)
  • 1 cup pitted Kalamata olives
  • 1/2 cup white wine

Instructions

  • In a large mixing bowl or baking dish, combine the vinegar, Dijon, olive oil, garlic, salt, and rosemary.
  • Add the chicken and olives and swish the meat around until coated in the marinade. Refrigerate for at least 1 hour or overnight, covered.
  • Preheat the oven to 375 degrees.
  • Transfer the chicken and as much of the marinade as you can into a 9 x 13 baking dish or oven-proof skillet. Arrange the chicken in an even layer. Pour the white wine into the pan and season the chicken lightly with salt. Bake in the oven for 1 1/2 hours, until the chicken is very tender and the top is golden brown.
  • Serve alongside quinoa, rice, or some crusty bread.