2 tbsp extra-virgin olive oil
6 boneless, skinless chicken thighs
salt/pepper or seasoned salt
1/2 onion, chopped
2 garlic cloves, minced
1 can diced tomatoes, drained
1/2 cup white wine
1 tsp wine vinegar or balsamic vinegar
1 small bunch fresh basil, chopped
1 small bunch fresh oregano, chopped
8 pitted kalamata olives, halved
1 can cannellini beans, drained
crumbled feta cheese
Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Brown chicken on each side and push to side of pan. Add onions and garlic; cook 2 minutes. Add tomatoes, wine and vinegar and bring to boil. Turn heat down, cover and simmer for 10 minutes.
Remove lid and add herbs, beans and olives. Simmer on med-high heat for approximately 5 minutes to reduce liquid.