Description
A classic Italian chicken stew made with tender chicken simmered in a rich tomato sauce with vegetables, herbs, and olives. Perfect for a comforting, hearty meal.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 200g (7 oz) mushrooms, sliced
- 3/4 cup dry white wine
- 800g (28 oz) canned crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 2 dried bay leaves
- 1/2 cup pitted black olives
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown. Remove and set aside.
- In the same pan, sauté onions and garlic until translucent.
- Add bell peppers and mushrooms. Cook for 5 minutes until softened.
- Pour in white wine, scraping the bottom to deglaze the pan. Let it simmer for 2 minutes.
- Stir in crushed tomatoes, tomato paste, oregano, and bay leaves. Mix well.
- Return chicken to the pan, spooning sauce over it. Cover and simmer on low heat for 30 minutes.
- Uncover and stir in olives. Simmer for another 10–15 minutes until sauce thickens and chicken is tender.
- Remove bay leaves. Garnish with chopped parsley and serve.
Notes
- Use boneless chicken if preferred, but reduce cooking time.
- Substitute red wine if desired for a deeper flavor.
- Serve with pasta, polenta, or crusty bread.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 860mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg
