Nov 5, 2012
Simmered in a white wine tomato sauce, this rustic Italian chicken stew with olives and roasted peppers is a hearty and comforting dinner.
4 bone-in chicken thighs
4 chicken drumsticks
Salt and freshly ground pepper, to taste
3 tbsp. extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 sprig each sage, rosemary and thyme, chopped
1 handful black olives, pitted
1 handful green olives, pitted
1 to 2 tbsp. tomato paste
3/4 cup dry white wine or red wine
3 to 4 jarred roasted red peppers, sliced
1 (28-ounce) can diced tomatoes
1 cup chicken stock
2 tbsp. chopped Italian parsley, for garnishing
Preheat oven to 350 degrees F.
Season the chicken thighs and drumsticks with salt and pepper. Heat a Dutch oven or large oven-proof skillet over medium heat. Add 3 tbsp. olive oil. When oil is hot, add chicken and cook until pieces are browned on all sides, about 5 minutes per side.
Add onion, garlic and herbs and sauté until vegetables start to soften, about 2 to 3 minutes. Add the olives and sauté for 1 to 2 minutes. Add tomato paste, stir and cook for 1 to 2 minutes. Stir in the wine and bring to a boil. Let reduce for 5 minutes. Add roasted red pepper, diced tomatoes and chicken stock. Bring to a boil.
Transfer to oven. Bake until chicken is cooked through and the sauce has thickened, about 35 to 40 minutes. Taste and adjust seasoning. Garnish with chopped parsley.
Yield: 4 servings.