Pan seared chicken thighs with Provencal Salsa

Everybody worries about dangerous diseases these days and so do I. Most of them even cancer are from our daily foods. The gluten food is one of the hottest keywords, which attracts to public attention now. Although I did not know much about those diseases linking to gluten, I could not ignore this information. Fortunately, housewives as well as cooking lovers can find a lot of gluten free recipes posted and shared on the social network or websites.
Those typical ingredients contain harmful gluten should be limited to cook nutritious family meals. It means that we have to cut down on most of our favorite food such as cereal, pasta, bread, cake, cookie, etc or we can use suitable adaptations to substitute for original ingredients. I have collected many gluten free recipes and I am pleased to share an awesome one with you today. Pan seared chicken thighs with Provencal salsa is fusion recipe of chicken marsala – an Italian classic but it combines with Provencal salsa instead of the sauce made of Marsala wine, chicken broth, lemon juice and some other materials. It is not anything complicated, just make pan seared chicken as usual and mix salsa sauce within 10 minutes. Add some paprika if you prefer spicy sauce. Although the recipe suggests using chicken thighs, I have cooked both chicken breast and legs. They taste just as good as they look. Besides, you can try adapting this recipe for beef or veal, which make a new and attractive flavor to this dish. I always serve it to my family or friends on special occasions because they love it, compliment and ask me for more. I sometimes consider it as an easy dinner idea in case I want to refresh weekend meals or I am busy with work. With the following chicken thighs recipe, you are ready to have a perfect dish for lunch selection or dinner menu.
Ingredients:

• 1 cup red grape tomatoes, halved
• 1/4 cup pitted kalamata olives, chopped
• 2 tablespoons diced red onion
• 2 teaspoons dried basil
• 1/2 teaspoon dried rosemary, crushed
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon cane sugar
• 1/4 teaspoon table salt
• 1/8 teaspoon freshly ground black pepper

Chicken Thighs

• 2 tablespoons olive oil
• 8 chicken thighs
• 1 teaspoon tablet salt
• 1/2 teaspoon freshly ground black pepper

First, stir all the salsa ingredients together in a bowl. Cover the bowl and set aside. Makes about 1 1/2 cups salsa.
Next, heat the oil in a large, heavy ovenproof skillet over medium-high heat. Season the chicken with the salt and pepper. Cook about 7 minutes per side, until browned. Reduce heat to low and cook, covered, 15 to 20 minutes, or until the chicken registers 180F when an instant-read thermometer is inserted in the thickest portion of the thigh.
Finally, serve the chicken with the salsa.

Pan seared chicken thighs with Provencal Salsa