Simple Chicken Stew Recipe With Tomatoes And Olives Food

SIMPLE CHICKEN STEW RECIPE WITH TOMATOES AND OLIVES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 300°F (149°C). 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.

CHICKEN STEW WITH TOMATOES, CHICKPEAS AND OLIVES

Steps:

• Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
• Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.

STEWED CHICKEN THIGHS WITH TOMATOES AND BLACK OLIVES

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• Heat oil in a large skillet over high heat. Add garlic and saute until it begins to brown, 30 seconds to 1 minute. Place chicken thighs in the hot skillet with the nicer, more intact sides facing down. Sear for 2 minutes. Flip and sear the split sides for 2 minutes.
• Add stewed tomatoes, olives, wine, and oregano. Reduce heat to medium-low (4 on a scale of 10), cover, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.

CHICKEN WITH STEWED TOMATOES

Steps:

• Cut chicken breast halves in half again.
• Mix flour, salt and pepper together in a plastic bag.
• Add chicken pieces and shake to coat.
• In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
• Add stewed tomatoes, oregano and basil.
• Lower heat, cover and cook for about 1 hour.

SIMPLE CHICKEN STEW

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

PROVENçAL CHICKEN STEW

Steps:

• Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
• Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
• Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
• Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
• Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
• In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
• Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
• Cover tightly with foil; refrigerate until ready to use, up to overnight.
• Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.

CHICKEN THIGHS WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
• Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
• Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.