Braised Chicken Thighs with Italian Olives, Tomatoes, and Oranges | Publix Super Markets
Recipes Shopping list Ingredients - Reynolds Kitchens Parchment Paper - 2 teaspoons onion powder - 2 teaspoons garlic powder - 1 teaspoon crushed red pepper
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Ingredients
- Reynolds Kitchens Parchment Paper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 bone-in, skin-on chicken thighs
- 1/4 cup Pompeian Extra Virgin Olive Oil
- 1 1/2 cups white wine (or chicken stock)
- 1 tablespoon fresh oregano
- 1/4 bunch fresh Italian parsley
- 1 navel orange
- 12 Mezzetta Colossal Pitted Italian Castelvetrano Olives
- 1 (10 oz) bag San Marzano tomatoes
- 12 whole pitted prunes
- 4 (8.8 oz) packs Ben’s Original Long Grain White Ready Rice
- 1/2 cup grated pecorino cheese
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