Chicken Thighs With Tomatoes, Olives And Capers - cooking recipe

Ingredients

8 boneless skinless chicken thighs
1 teaspoon olive oil
1/4 teaspoon oregano (Greek, if possible)
4 teaspoons minced garlic
1/2 teaspoon pepper
3/4 cup chopped fresh parsley
1/3 cup chopped pitted kalamata olive
2 teaspoons capers
22 ounces canned diced tomatoes, undrained (about 1 1/5 14 oz cans)

Preparation

Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
Add garlic to pan and saute 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.