Soup, Chili, Stew and Dumpling Recipes
Chicken Stew with Olives
There’s nothing more cozy than a homey chicken stew with pops of delicious olives! Serve it with a good crusty bread, perfect for dipping in the flavorful sauce.
Prep: 10 min | Cook: 30 min | Yield: 6 servings
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 teaspoon anchovy paste
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup Lindsay Olives Crafted Medium Green Ripe Pitted Olives
- Crusty bread, for serving
Instructions
- Season the chicken thighs generously on all sides with salt and pepper.
- In a Dutch oven over medium heat, heat the oil. Brown the chicken thighs on all sides, then set aside on a plate to rest. Discard any excess oil, leaving about 2 tablespoons in the pan.
- Lower the heat to medium low. Add the onions, bell pepper, and garlic, and cook for about 5 minutes, until the onions are soft.
- Stir in the anchovy paste and tomato paste, followed by the chicken broth, sugar, thyme and bay leaf. Nestle chicken into the sauce. Let it come to a boil, then lower heat to simmer. Cover the pan and cook for about 10 minutes, or until the chicken is fully cooked, with an internal temperature of 165 degrees F.
- Nestle the olives into the stew, and cook for about 5 minutes more. Season to taste with salt and pepper.
- Serve with crusty bread.
Attribution
Recipe and photo used with permission from:
Lindsay Olives - Bell-Carter Foods