Cook’s notes: The slow cooker version of this dinner is also wonderful. Adapted from a recipe by Diana Rattray.
2 cups cooked rotisserie chicken (about half the chicken)
16 oz grape tomatoes
4 diced scallions
1/4 cup red wine; I used Lambrusco, a sparkling red wine
1/8 cup olive oil
1/8 cup red wine vinegar
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1 Tbsp dark brown sugar, packed
12 colossal green olives stuffed with garlic cloves
Skin chicken. Take the chicken off the bone and cut into chunks.
Make the sauce: In a 2-cup glass measuring cup, whisk together the wine, olive oil, red wine vinegar, oregano, salt, pepper, and brown sugar.
Lightly coat a large nonstick skillet with cooking spray. Add chicken, grape tomatoes, and scallions. Sauté for 3 minutes, turning. Add the sauce ingredients and simmer until the chicken is tender, about 15 minutes.
Serve warm with rice and a baby spinach salad.