After a long day at work, there is nothing I want more than to relax and enjoy a good meal. What I don't want to do is have hang out over a stove! This Chicken Stew is perfect for those kind of nights, especially since it can be easily adapted for a slow-cooker. Wonderful to serve with a side salad, roasted vegetables, and/or rice. Recipe adapted from No Crumbs Left.
INGREDIENTS
2 LBS. chicken drumsticks, skin on. (can substitute for chicken thighs)
6 cloves of garlic minced
1 can of pitted large black olives, drained
1 small yellow onion diced
2 14oz cans of fire-roasted tomatoes, drained
1 cup of chicken stock
3 TBS tomato paste
1 TBS rosemary chopped
3 TBS fresh parsley
1 TBS fresh basil
2 TBS extra virgin olive oil
Kosher salt to taste
Fresh ground pepper to taste
Red pepper flakes to taste
PREPARATION
Season chicken with salt and ground pepper, place olive oil in a dutch oven and brown the chicken. Each side will take about four-five minutes. Do not turn the chicken until it is browned.
Add garlic, onion, and herbs to saute with chicken. Cook until almost translucent. Remove from heat.
Blend canned tomatoes, tomato paste, and chicken stock in blender. Add a touch of salt to season. Be careful with seasoning as you will add olives later which are already salty.
Add blended sauce to chicken along with black olives and a bit of red pepper flakes.
For oven, bake covered in 400 degree oven for 45 minutes. Then uncovered for an additional 10 minutes or until chicken is just almost falling off the bone.
For slow cooker, place browned chicken and sauce in slow cooker. Cook on low for 7 hours.
Once cooked, top chicken with any remaining herbs.