By Matt Law [media editor]
8 boneless, skinless chicken thighs
half cup white wine
1 whole orange -in chunks with rind
fresh thyme and basil to taste
1 each of green, yellow, red pepper
1 large tomato
1 red onion
half cup red wine vinegar
half cup olive oil
basil, oregano, and black pepper to taste
optional feta cheese and black kalamata olives
Fry chicken and sauce in a pan on medium heat until chicken and oranges begin to brown.
Prepare the salad by chopping ingredients into medium sized chunks and let sit until chicken is ready.
Once chicken is cooked cut into strips or chunks and serve on top of the salad with a slice of fresh orange as a garnish. Serves four.
Filed Under: Culture
About the Author: Matt Law is a freelance journalist based in Vancouver, B.C. He is currently finishing a degree in journalism and serving a second term as media editor at The Runner.
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