Friday, March 15, 2013
Mediterranean Chicken Stew
I have wanted to make this recipe for some time and finally did tonight! I loved the way that it came out and I made some changes to the original recipe to make it a bit healthier. The inspiration was from the Rachel Ray recipe for Spanish Stewed Chicken Thighs. Rachel Ray suggested that it is best served with bread (twist my arm) for mopping up the liquid during the meal. This was a completely great touch and it made for a great dinner. Everyone loved it - which is the best news of the evening. We will definitely make this again!
2 tbsp Olive oil
4 Chicken breasts, skinless and boneless, cut in half or thirds (depending on the size)
Kosher salt and pepper to taste
1/2 pound Turkey Italian sausage, casings removed and broken up
1 Red or yellow bell pepper, chopped
1 Green bell pepper, chopped
1 Onion, chopped
4 cloves garlic, thinly sliced
1/4 cup Cooking sherry or white wine
1 (14.5 oz.) can Diced tomatoes
1 1/2 cups chicken stock
3 tbsp Parsley, dried
1/4 cup sliced pimiento-stuffed olives
1. In a large skillet or dutch oven, heat olive oil over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 5 minutes as side. Transfer to a plate using a slotted spoon or thongs (leaving the liquid in the pan).
2. Add turkey sausage to the skillet and cook for 2 minutes. Add the peppers, onion, and garlic. Cook until the vegetables are just softened, about 3-5 minutes. Stir in the sherry and mix thoroughly - stirring up any browned bits in the pan.
3. Add the tomatoes, chicken stock, dried parsley as well as the cooked chicken to the pan. Lower the heat to low, cover and simmer for around 15 minutes.
4. Remove from heat and stir in the olives.