Italian Chicken Thighs with Kalamata Olives over Pastina



* 3 pounds of cleaned and trimmed Chicken Thighs
* 1 3/4 C. Flour
* 1 T. Pepper
* 1 T. Salt
* 1/2 T. Garlic Powder

* Olive Oil for frying

* 3 T. Olive Oil
* 1 small Vidalia Onion, finely chopped
* 4 cloves Garlic, crushed
* 1/2 c. White Wine, such as Chardonnay
* 1 24 oz. can Crushed Tomatoes with Basil
* 1/4 C. fresh Basil Leaves, roughly chopped
* 1 t. dried Parsley
* 1 T. dried Oregano
* 1 t. Pepper
* 1/2 t. Salt
* 3 T. Lemon Juice
* 1/2 t. Crushed Red Pepper Flakes, optional

* 1 14 oz. jar Kalamata Olives, drained and roughly chopped

* 1 16 oz. box Pastina

* Parmesan cheese, to serve


1. Allow a medium pot of water to boil and cook pasting according to package directions.
2. Place frying oil in a large pan over medium- high heat.
3. Mix the seasonings into the flour and place in a large, flat dish.
4. Coat each chicken thigh in the flour and place in the pan.
5. Cook for about 9 minutes on the first side, or until you see a golden crust form on the bottom of the thighs.
6. Flip thighs and cook for another 7-8 minutes or until the internal temperature of the thickest part of the thigh is 165 degrees.
7. Repeat until all chicken is cooked.
8. In the same pan, add 3 tablespoons of olive oil, if there isn’t enough in the pan already and lower the heat to medium.
9. Add in the onions and sauté until they’re translucent.
10. Add in the garlic and sauté for one minute.
11. Add the wine and stir for 2 minutes.
12. Add in all remaining sauce ingredients except lemon juice, stir, and cover the pan. Stir every 3 minutes for about 12 minutes.
13. Add the chicken thighs back into the sauce and cover for 5 minutes. Add the lemon juice.

To Serve:

Scoop a large spoonful of pastina onto the plate.
Top with chicken thighs.
Add Kalamata olives on top.
Sprinkle Parmesan cheese and more crushed red pepper if desired.