Best in winters to keep you warm up on a cold night. Sweet and sour soup is a perfect blend of chicken, vinegar, olives.


2 tsp. olive oil

8 small chicken thighs

¼ tsp. salt

2 clove garlic

½ c. chicken broth

¼ c. red wine vinegar

2 tsp. cornstarch

2 tsp. brown sugar

¾ c. Mission figlets

¼ c. pimiento-stuffed olives

5 oz. baby spinach or arugula


In nonstick 12-inch skillet, warm oil over medium-high heat until very hot. Add chicken and sprinkle with salt; cook, turning once, until chicken is browned and juices run clear when thickest part of thigh is pierced with tip of knife, about 8 to 10 minutes per side. Transfer chicken to plate. Add garlic to skillet and cook, stirring, 30 seconds.

Meanwhile, in cup, mix broth, vinegar, cornstarch and sugar with whisk or fork.

Add broth mixture to skillet, bring to a boil and let it bubble, stirring, until browned bits are loosened from bottom of skillet and sauce has thickened slightly, about 1 minute. Stir in figlets and olives; return chicken with any juices to skillet and heat through.

Arrange spinach or arugula on 4 plates. Spoon chicken mixture on top.