Mediterranean Chicken Stew

Clock Icon 1 hour 25 minutes |
Servings: 6-8 |
Prep: 15 minutes |
Cook: 70 minutes

Ingredients

  • 3 Tbsp (45 ml) olive oil, divided
  • 3 lb (1400 g) bone-in skinless or skin-on chicken thighs and breasts
  • ½ tsp (2.5 ml) each salt and pepper
  • 1 medium Peak of the Market onion, chopped
  • 4 cloves garlic, minced
  • 1 Peak of the Market yellow pepper, seeded and chopped
  • 1 Peak of the Market red pepper, seed and chopped
  • 2 medium Peak of the Market carrots, peeled and sliced
  • 1 cup (250 ml) mushrooms, sliced
  • ½ cup (125 ml) pitted kalamata olives
  • 1 tsp (5 ml) fresh rosemary, chopped or ½ tsp (2.5 ml) dried rosemary
  • 1 tsp (5 ml) dried oregano
  • ½ cup (125 ml) chicken broth or red wine
  • 650 ml jar of tomato pasta sauce
  • ½ tsp (2.5 ml) red pepper flakes
  • fresh parsley to garnish

Method

  1. Heat 2 Tbsp oil in cast iron skillet (or Dutch oven). Salt and pepper chicken and brown on both sides until golden. About 3-4 minutes per side. Remove chicken from skillet and set aside.
  2. Add remaining oil to pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant. Add the peppers, carrots, mushrooms, and herbs. Cook for 5 minutes until vegetables begin to soften.
  3. Pour in broth or wine, scraping bottom of the skillet. Cook until liquid slightly reduced (about 2 minutes).
  4. Add the tomato pasta sauce, chili flakes. Return chicken to skillet and submerge into the vegetables and sauce.
  5. To cook stove top: Cover with lid, reduce heat to low and simmer (stirring occasionally) for 50 minutes or until chicken is cooked and tender. Add olives and allow to simmer another 10 minutes. Use a meat thermometer to ensure chicken is thoroughly cooked. Thermometer inserted into thickest part of breast or thigh meat should read 165F. Turn off heat and let chicken rest for 10 minutes before serving. Garnish with fresh parsley.
  6. To cook in oven: Preheat oven to 375 F. Cover with lid and bake for 50 minutes. Remove lid, add olives, and bake for another 10 minutes until chicken is cooked. Use a meat thermometer to ensure chicken is properly cooked. Thermometer inserted into thickest part of breast or thigh meat should read 165F. Remove from oven and let chicken rest for 10 minutes before serving. Garnish with fresh parsley.

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