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
Protein: 61g / %
Carbs: 16g / %
Fat: 49g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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;
- 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 a 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.