Recipe Station

This Roman Chicken stew is fast an easy to make, the way we like it! It's great for when you have friends over that don't eat carbs or are on special diets.

Let's Get started!

Ingredients To Gather:

• ¼ cup olive oil
• 1 (1.5-2pounds) package of boneless skinless chicken thighs
• Kosher salt and pepper
• 1 yellow onion, julienned
• 1 red or orange bell pepper thinly sliced
• 1 cup dry white wine
• 1 10 ounce bag frozen artichoke hearts
• 28 ounces tomato puree
• ¼ cup pitted Kalamata olives
• 1 tablespoon fresh thyme
• kosher salt

Step By Step Directions To Follow:

1. Preheat oven to 350 degrees.
2. In a heavy oven proof pan, add the olive oil over medium heat.
3. Salt and pepper the chicken thighs to taste.
4. Add chicken to the pan.
5. Lightly brown the thighs, 2 minutes on each side.
6. Add onions and peppers. Stir around with tongs. Cook for about 5 minutes.
7. Add white wine. Deglaze the pan.
8. Add frozen artichoke hearts. Pour tomato puree over the top. Add Kalamata olives. Sprinkle fresh thyme over.
9. Put a lid on the pan. Place pan in the oven. Bake for 45 minutes or until cooked through. Season to taste with salt. Serve hot.

Finished!

This dish pairs well with pasta or rice, but we like it also with polenta or a simple green salad. Have you tried this recipe yet?

Let Us Know How It Turned Out For You!

Article & Photo Source: Heather Christo