Here's a look at What's For Dinner on September 13, 2016:

Mediterranean Chicken byGundersen Health System


  • 1 small lemon
  • 1 3/4 cup kalamata olives
  • 2 Tbsp. capers
  • 1 (14.5 oz) can whole tomatoes
  • 1 small onion
  • 12 bone-in chicken thighs (about 3 lbs)
  • 1/4 tsp. black pepper
  • 1 Tbsp. olive oil
  • Fresh rosemary
  • Fresh parsley


1. Grate rind and squeeze juice from lemon. Place rind in a small bowl; cover and refrigerate. Remove olive pits; cut olives in half. Drain capers. Coarsely chop onion. Drain and chop tomatoes. Combine juice, olives, capers, onion, and tomatoes in slow cooker.

2. Remove skin from chicken; sprinkle chicken with pepper. Heat skillet over medium-high heat. Add oil to pan; swirl to coat. Place half of chicken in pan. Cook 3 minutes on each side or until browned. Place chicken in slow cooker. Repeat procedure with remaining chicken. Cover and cook on low for 4 hours or until chicken is done.

3. Place cooked chicken thighs on plates. Stir reserved lemon rind into sauce remaining in slow cooker. Serve sauce over chicken. Optional: Chop rosemary and parsley; sprinkle over chicken.

Makes six servings.

Recipe found at: Gundersen Health System