Servings: 6

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped fresh rosemary
  • 4 cloves garlic, minced
  • 1/2 pound pitted Kalamata olives
  • zest of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 2 pounds boneless skinless chicken thighs (about 12)
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons sugar
  • 1/2 cup white wine

Instructions

  1. In a large, gallon-sized Ziplock bag, combine the vinegar, Dijon, olive oil, garlic, lemon zest, salt, and rosemary
  2. Add the chicken and olives to the bag, seal tightly, and swish the chicken around until coated in the mixture
  3. Refrigerate overnight.Preheat the oven to 375 degrees.Transfer the chicken and as much of the marinade as you can squeeze out of the bag into a 9 x 13 making dish
  4. Arrange the chicken in an even layer
  5. Pour the white wine into the pan and sprinkle the top of the chicken with the sugar
  6. Bake in the oven for 1 1/2 hours, until the chicken is very tender and the top is golden brown.Garnish with toasted slivered almonds and serve alongside quinoa, rice, or some crusty bread.

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