Mediterranean chicken stew an easy dish with basic ingredients
Photo/Ellen Fox Emerson
This fairly simple dish uses many ingredients you might already already have on had. Actually, I needed to buy only the chicken.
While it calls for boned, skinned thighs, if you’re not watching your fat and calorie intake, any cut with or without bones or skin would add more flavor.
This dish might take 20 minutes to assemble and then 45 minutes in the oven. It can make a meal in itself or you could serve it over pasta or rice, along with a green salad. Making it a day in advance only enhances the flavor.
1 tablespoon olive oil
4 or 5 chicken thighs (boned and skinned)
Salt and pepper
2 cloves garlic sliced
2 fillets of anchovies
2 rosemary sprigs
1(14-ounce) can diced tomatoes
1/2 cup water
1/2 cup Kalamata olives (pitted)
1(14-ounce) can cannellini beans
1 cup marinated artichoke hearts (drained and quartered)
Preheat the oven to 350° F.
Salt and pepper chicken on both sides and sauté in Dutch oven until golden brown. Remove to a plate and set aside.
To the same pan, add anchovies, garlic and rosemary. Cook over medium heat, stirring and breaking up anchovies for 1 minute.
Add the tomatoes, water, olives, beans, and bring to a boil. Place the chicken back in the pan. Cover and cook in the oven for 40 minutes.
Serve in a soup plate alone or over pasta or rice with a green salad on the side.
> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free