Tender stewed chicken in a rich base of tomatoes and fresh herbs, with a handful of olives for a tangy flavor contrast: it smells good and tastes better.
This is a recipe to make when you have plenty of time to let it slowly simmer away in the oven – it doesn’t take a lot of hands-on prep, but the secret to the flavor is the long cooking time.
Any kind of chicken parts will work for this recipe: try thighs, drumsticks, whole legs, or just a whole chicken cut into pieces. And the olives aren’t particularly fussy either; you can always use Kalamata olives if you don’t have Nicoise.
The flavor of this stew is perfect for winter comfort food, and it reheats beautifully, so it’s ideal for cooking double and bringing to work for lunch the next day.
In fact, it would even be good as a leftover breakfast, especially with a runny soft-cooked egg cracked over the top. Try it with some roasted carrots or parsnips or any other vegetables you like, and enjoy!
Nicoise Chicken Stew Recipe
SERVES: 4 PREP: 20 min COOK: 2 h
Ingredients
- 2 lbs. chicken pieces;
- 10 garlic cloves, peeled;
- 25 to 30 nicoise olives;
- 28 oz. diced tomatoes;
- 2 cups chicken stock;
- 2 tbsp. fresh rosemary, minced;
- 2 tbsp. fresh thyme, minced;
- 2 tbsp. fresh basil, minced;
- 2 tbsp. fresh parsley, minced;
- Cooking fat;
- Sea salt and freshly ground black pepper;
Preparation
- Preheat your oven to 325 F.
- Season each chicken piece with sea salt and freshly ground black pepper.
- Melt some cooking fat in an ovenproof casserole dish placed over medium-high heat.
- Brown the chicken pieces for about 2 minutes on each side.
- Add the garlic to the casserole dish and cook until browned.
- Add the tomatoes, olives, chicken stock, rosemary, and thyme. Cover and place in the oven for 1 h.
- Add the basil and parsley, and place back in the oven, uncovered, for 45 minutes.
📖 Recipe
Nicoise Chicken Stew Recipe
Ingredients
- 2 lbs. chicken pieces
- 10 garlic cloves peeled
- 25 to 30 nicoise olives
- 28 oz. diced tomatoes
- 2 cups chicken stock
- 2 tbsp. fresh rosemary minced
- 2 tbsp. fresh thyme minced
- 2 tbsp. fresh basil minced
- 2 tbsp. fresh parsley minced
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 325 F.
- Season each chicken piece with sea salt and freshly ground black pepper.2 lbs. chicken pieces, Sea salt and freshly ground black pepper
- Melt some cooking fat in an ovenproof casserole dish placed over medium-high heat.Cooking fat
- Brown the chicken pieces for about 2 minutes on each side.
- Add the garlic to the casserole dish and cook until browned.10 garlic cloves
- Add the tomatoes, olives, chicken stock, rosemary, and thyme. Cover and place in the oven for 1 h.25 to 30 nicoise olives, 28 oz. diced tomatoes, 2 cups chicken stock, 2 tbsp. fresh rosemary, 2 tbsp. fresh thyme
- Add the basil and parsley, and place back in the oven, uncovered, for 45 minutes.2 tbsp. fresh parsley, 2 tbsp. fresh basil
SJC says
My favourite Paleo Leap recipe - I've made this recipe many times! Everyone loves it. In my experience, it doesn't need to be cooked as long as the recipe says, depending on the chicken parts used; otherwise, the meat may fall off the bones and shred.
Patti Stockinger says
I just noticed that this recipe only has one comment and I’ve been using it for years! It’s amazing. So versatile, easy and delicious.