This rustic poultry-vegetable stew makes exquisite use of summer’s harvest of fresh tomatoes, herbs and peppers. Plus, it comes together in one pan!
- 6 chicken thighs, bone-in, skin on
- 1 quart tomatoes, medium dice
- 1 quart bell peppers, destemmed, medium dice
- ¼ cup spicy chili peppers, destemmed and minced (optional)
- ¼ cup yellow onion, small dice
- 1 tablespoon garlic, minced
- ½ tablespoon oregano, destemmed and chopped
- 1 tablespoon thyme, destemmed and chopped
- ½ cup olives, halved
- 2 teaspoons capers
- 3 cups Italian dry white wine
- 3 cups chicken broth
- 2 tablespoons basil, destemmed and chopped
- 2 tablespoons tomato paste
- Olive oil, as needed
- Salt and pepper, to taste
- In wide shallow walled stock pot on high heat, season chicken with salt and pepper, then add oil to pan. Sear all sides of the chicken to golden brown.
- Remove chicken from pan and reserve on side.
- Add tomatoes, peppers, onions, garlic and more olive oil if needed. Season with salt and pepper.
- Sauté vegetables while stirring for about 10 minutes.
- Deglaze with wine and chicken broth.
- Add rest of ingredients and mix in well. Add chicken back to pot as well.
- Cover and turn down heat to a slow simmer and cook until chicken is fully cooked and fork tender. This will take about 30-60 minutes. Stir the bottom of pot every 10 minutes to prevent burning.
- After the chicken is cooked, season to taste. If sauce is too thin add more tomato paste to thicken sauce. If too thick, add more chicken broth.
- Garnish as you please, then serve with your favorite side dish.
- Parsley, chopped
- Extra virgin olive oil, drizzled
- Fresh lemon juice, drizzled
Prefer bone-in chicken breasts? Go for it. And if you’d like less heat, omit the spicy peppers. For a meal to remember, serve with steamed broccolini, roasted potatoes, or pasta.
From the kitchen of Chef Kyle Williams.