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Basque Chicken Stew

Ingredients

• 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 red sweet pepper, cut into 1/4-inch-thick strips
• 2 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, drained
• 1 cup chicken broth
• 12 ounces red-skinned potatoes, cut into 1/2-inch wedges
• 1/2 teaspoon dried savory, crushed
• 1 teaspoon snipped thyme or 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/3 cup small pimiento-stuffed olives (optional)
• Thyme

Directions

1. Season chicken with salt and black pepper.
2. Heat oil in large Dutch oven over medium-high heat.
3. Add chicken and cook until lightly browned, 2 minutes per side.
4. Add onion and sweet pepper and cook 3 minutes.
5. Add garlic and cook 30 seconds.
6. Add remaining ingredients except olives and thyme.
7. Bring to boil.
8. Reduce heat.
9. Simmer, covered, for 20 minutes.
10. Remove from heat.
11. Stir in olives and garnish with additional thyme.

Attribution