INGREDIENTS
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3 tablespoons Ava Jane’s Kitchen Avocado Oil
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1 1/2 pounds chicken thighs
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1 small onion, sliced
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3 cloves garlic, minced
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2 cup chicken broth
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1 cup white wine
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2 sprigs fresh oregano
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2 sprigs fresh parsley
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1 teaspoon dried thyme
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1 lemon, sliced
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1 cup mixed, pitted olives
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1/2 cup halved cherry tomatoes
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Colima Sea Salt and fresh ground black pepper, for serving