Simple Chicken Stew with Tomatoes and Olives
Simple Chicken Stew with Tomatoes and Olives might be a good recipe to expand your main course recipe box. One serving contains 384 calories, 26g of protein, and 21g of fat. This recipe serves 4 and costs $2.69 per serving. Not a lot of people made this recipe, and 9 would say it hit the spot. It is brought to you by The Culinary Life. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you have kosher salt, green olives, capers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. Overall, this recipe earns a good spoonacular score of 61%. Similar recipes include Rustic Chicken Stew with Tomatoes, Olives, and Red Wine, Cuban Picadillo: Ground Beef Stew with Tomatoes Olives and Raisins, and Chicken Roulade with Olives and Simple Preserved Lemons.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
2 stems fresh basil
2 bay leaves
1/2 cup black olives, rinsed, pitted, and sliced
1 28-ounce can whole peeled tomatoes, roughly broken up by hand
1/4 cup capers, rinsed
1/2 cup dry red wine
1/4 cup chopped fresh parsley or basil leaves
1/2 cup green olives, rinsed, pitted, and sliced
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, finely chopped (about 1 cup)
1 pound boneless skinless chicken thighs, chopped into 1-inch cubes
Equipment:
oven
dutch oven
pot
Cooking instruction summary:
Adjust oven rack to lower-middle position and preheat oven to 300F (149C). Heat olive oil over medium heat in a large Dutch oven until shimmering. Add chicken and cook without moving until well browned on one side, about 4 minutes. Stir and continue cooking until lightly browned on remaining sides, about 3 minutes longer. Transfer to a plate. Add onion to pot and cook, stirring, until lightly browned, about 5 minutes. Add black olives, green olives, and capers, and cook for 1 minutes, stirring constantly. Add tomatoes, red wine, bay leaves, and basil. Add 1 teaspoon salt and season with pepper. Return chicken to pot and bring to a simmer.Cover pot and transfer to oven. Cook until chicken is completely tender, about 2 hours. Remove lid and continue cooking for 15 minutes to lightly reduce cooking liquid. Discard basil. Season to taste with more salt and pepper as desired. Stir in chopped parsley or basil, reserving some for garnish. Serve with rice, or cool and store in a sealed container in the refrigerator for up to 3 days. Reheat before serving.
Step by step:
1. Adjust oven rack to lower-middle position and preheat oven to 300F (149C).
2. Heat olive oil over medium heat in a large Dutch oven until shimmering.
3. Add chicken and cook without moving until well browned on one side, about 4 minutes. Stir and continue cooking until lightly browned on remaining sides, about 3 minutes longer.
4. Transfer to a plate.
5. Add onion to pot and cook, stirring, until lightly browned, about 5 minutes.
6. Add black olives, green olives, and capers, and cook for 1 minutes, stirring constantly.
7. Add tomatoes, red wine, bay leaves, and basil.
8. Add 1 teaspoon salt and season with pepper. Return chicken to pot and bring to a simmer.Cover pot and transfer to oven. Cook until chicken is completely tender, about 2 hours.
9. Remove lid and continue cooking for 15 minutes to lightly reduce cooking liquid. Discard basil. Season to taste with more salt and pepper as desired. Stir in chopped parsley or basil, reserving some for garnish.
10. Serve with rice, or cool and store in a sealed container in the refrigerator for up to 3 days. Reheat before serving.
Nutrition Information:
covered percent of daily need
