Stewed Chicken Thighs With Tomatoes And Black Olives Recipes

CHICKEN THIGHS WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
• Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
• Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.

CHICKEN STEW WITH BLACK OLIVES- A ROMANIAN VERSION OF CHICKEN CACCIATORE

Steps:

• Season chicken with salt, pepper.
• Place a heavy pan on the stove on medium heat and drizzle it with oil.
• If you use chicken parts with the skin on, place chicken skin side down and do not move it until it reaches a deep golden brown and it's easy to turn. Flip the chicken on the other side and brown it as well. Remove the chicken and set aside.
• Add to the pan the chopped onion.
• Saute the onion until becomes translucid and develops flavor. Add the water(or chicken broth) and lower the heat to medium low. Return the meat to the pan and let it simmer until the chicken is tender.
• Meanwhile. preheat oven to 350F/180C.(We will finish the stew in the oven later)
• Add to the pan the olives, bay leaves, thyme, black peppercorns and the slices of lemon and continue to simmer everything for few more minutes.
• Meanwhile, mix together tomato paste, wine and mustard.
• Pour the mixture over the chicken.
• Season with salt and pepper(We did not add salt at the beginning, because the olives are already salty).
• Place the pan in the oven and bake it for about 20 minutes, so the tomato sauce forms. It is ready when you see the oil rising on top of the sauce. If you feel that the sauce is too thick, a little bit of water or broth can be added.
• This stew, originally, is served cold as a main dish(great in summer) but can be served also warm.
• Serve it with rustic bread to dip in the sauce.

FRENCH STEWED CHICKEN THIGHS

Steps:

• Put the flour in a shallow dish and season with the thyme, salt and pepper. Dredge the chicken in the flour, shaking off the excess. Heat the EVOO in a Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides. Remove to a plate. Melt the butter in the pot over medium heat. Add the mushrooms and cook until lightly browned. Add the shallots, carrots and sugar, and season with salt and pepper. Cook for a couple of minutes to soften. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the tarragon, olives and tomatoes and bring to a simmer. Return the chicken to the pot and cook, partially covered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Slice the baguette on an angle and toast in the oven. Divide the chicken and sauce among plates and serve with the baguette. Cook's Note: The stewed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.