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:

Quickview
384k Calories
26g Protein
21g Total Fat
20g Carbs
16% Health Score
Limit These
Calories
384k
19%

Fat
21g
32%

  Saturated Fat
3g
21%

Carbohydrates
20g
7%

  Sugar
10g
12%

Cholesterol
107mg
36%

Sodium
1386mg
60%

Alcohol
3g
18%

Get Enough Of These
Protein
26g
52%

Vitamin B3
8mg
45%

Vitamin B6
0.87mg
43%

Selenium
27µg
39%

Vitamin E
5mg
37%

Phosphorus
290mg
29%

Vitamin K
30µg
29%

Potassium
941mg
27%

Vitamin C
22mg
27%

Copper
0.53mg
27%

Fiber
5g
24%

Manganese
0.47mg
23%

Iron
4mg
23%

Vitamin B5
1mg
20%

Vitamin B2
0.33mg
20%

Magnesium
78mg
20%

Vitamin B1
0.28mg
19%

Zinc
2mg
16%

Vitamin A
695IU
14%

Vitamin B12
0.73µg
12%

Calcium
112mg
11%

Folate
42µg
11%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Spicy Corn and Pepper Bisque

Fork Knife Swoon

Makeover Eggnog

Taste of Home

Christmas Candy Cane Bark

Jo Cooks

Zippy Three-Bean Chili

Taste of Home

Salted Butter Toffee with Walnuts

Country Cleaver