Chicken Stew with Green Olives
Serves : 4 people
Preparation : 30 minutes
Cooking : 1 hour 30
Ingredients
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4 chicken thighs You can also use a whole chicken by deboning it; in that case, adjust the quantities of the remaining ingredients to serve 6 people.
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5.3 oz of green olives
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10.6 oz of chopped tomatoes
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4 onions means
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3 garlic
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2.1 cup of dry white wine
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1 flour
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1 olive oil
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1 bouquet garni
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salt, pepper
- Kitchen utensils
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chef's knife
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cast-iron casserole
Instructions
Place the chicken pieces in a Dutch oven and brown them without adding any fat, skin-side down first.
Cook for about 8 minutes, until they are golden brown on all sides.
Meanwhile, rinse the mushrooms, trim off the earthy stems, and cut them into quarters.
Peel the onion, cut it in half, remove the core, and slice it into thin strips.
Once the chicken is cooked, set the pieces aside in a bowl.
Leave the cooking fat in the pot and add the olive oil.
Sauté the sliced onions and mushrooms over medium heat for 10 minutes.
Sprinkle with flour and mix well.
Add the chopped tomatoes with their juice, along with the garlic, green olives, and white wine.
Stir well.
Now add the chicken pieces and the bouquet garni, cover, and let simmer for 1 hour and 30 minutes.
There you go, it's ready!
Serve this chicken stew with green olives piping hot, along with a side of starchy food (steamed potatoes, tagliatelle, rice, bulgur wheat…).
Notes
This chicken stew with green olives pairs well with either a dry, fruity white wine—such as one from Provence—which complements the regional influences of this recipe, or a tannic, fruity red, such as a Médoc or a Saint-Émilion.