Simple Chicken Stew Recipe with Tomatoes and Olives
This simple recipe is versatile and keeps very well, so you can prepare the night before you want to serve it and it will taste just as good as—if not better than—when it was fresh. You can also prepare the ingredients the night before and then cook it in a slow cooker while you're at work.
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Author Stephanie Stiavetti
1poundboneless skinless chicken thighschopped into 1-inch cubes
1smallonionfinely chopped (about 1 cup)
1/2cupblack olivesrinsed, pitted, and sliced
1/2cupgreen olivesrinsed, pitted, and sliced
One28-ounce canwhole peeled tomatoesroughly broken up by hand
1/2cupdry red wine
2stemsof fresh basil
Kosher salt and freshly ground black pepper
1/4cupchopped fresh parsley or basil leaves
Cooked rice for serving(optional)
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.
You can use chicken dark meat for this recipe if you like. Turkey also works well here. Vegetarians can use canned chickpeas and chopped kale instead of chicken. Just simmer the stew uncovered and shorten the cooking time to about 30 minutes so that the beans and greens keep some of their structure.