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Recipe submitted by Joaquina Zacharias, Wyomissing, PA

Spanish Chicken Thighs

8 broiler-fryer chicken thighs, skinned
4 tablespoons olive oil, divided use
2 medium onions, sliced
2 garlic cloves, minced
1 jar (12 ounces) roasted red peppers, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pimento-stuffed green olives, halved
1/2 cup raisins
3/4 cup dry white wine

1. In large nonstick frypan, place 2 tablespoons of the olive oil and heat to medium temperature. Add onions and garlic and saute about 3 minutes. Place mixture in blender container with red peppers, salt and pepper; blend until pureed.
2. In same frypan, place remaining 2 tablespoons oil. Add chicken and cook, turning, about 10 minutes or until brown.
3. Pour red pepper puree over chicken; add wine. Lower heat to low temperature; cover and simmer about 45 minutes or until fork can be inserted in chicken with ease.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.