Nicoise Chicken Stew

• 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;

Found on paleoleap.com

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;

Directions

• 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.