Chicken Stew with Olives and Red Wine
Warm up on a chilly evening with this fragrant and hearty dish. This one-pot wonder can also be assembled in a slow cooker the night before and cooked while you're at work. Serve over white rice or with crusty bread for a table full of happy diners!
PREP TIME: 15 minutes
COOK TIME: 2 hours 15 minutes
3 tablespoons olive oil
1 pound boneless skinless chicken thighs, chopped into 1-inch pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup capers, rinsed
1/2 cup black olives, rinsed, pitted, and sliced
1/2 cup green olives, rinsed, pitted, and sliced
1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand
1/2 cup dry red wine
2 bay leaves
2 stems fresh basil
Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley or basil leaves
Preheat oven to 300°F. 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 and set aside. 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. Garniish with chopped parsley and basil.