Mediterranean Chicken Stew

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

Ingredients

  • 3 lbs. (1.5 kg) bone-in skinless or skin-on chicken thighs and breasts
  • ½ tsp (2 mL) EACH salt and freshly ground pepper
  • 3 Tbsp (45 mL) olive oil, divided
  • 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 mL) dried rosemary
  • 1 tsp (5 mL) dried oregano
  • ½ cup (125 mL) chicken broth or red wine
  • 3 cups (750 mL) pasta sauce
  • ½ tsp (2 mL) red pepper flakes
  • Fresh parsley to garnish

Method

  1. Season chicken on all sides with salt and pepper.
  2. In cast iron skillet or Dutch oven heat 2 Tablespoons (30 mL) oil. Add chicken and brown on both sides until golden. About 3-4 minutes per side. Remove chicken from skillet and set aside.
  3. Add remaining oil to pan. Sauté onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant. Add peppers, carrots, mushrooms, and herbs. Cook for 5 minutes until vegetables begin to soften.
  4. Pour in broth or wine, scraping bottom of the skillet. Cook until liquid slightly reduced (about 2 minutes).
  5. Add pasta sauce, chili flakes. Return chicken to skillet and submerge into the sauce.
  6. To cook on 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 (74°C). Turn off heat and let chicken rest for 10 minutes before serving. Garnish with fresh parsley.
  7. To cook in oven: Preheat oven to 375°F (190°C). 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 165°F (74°C). Remove from oven and let chicken rest for 10 minutes before serving. Garnish with fresh parsley.

Similar recipes