Mediterranean-Style Chicken and Bean Stew |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Taking advantage of temporary access to recipes. Posting this for safe keeping. Ingredients:
3 tablespoons extra virgin olive oil |
4 whole skinless chicken thighs |
1 fennel bulb, quartered,cored and thinly sliced crosswise |
1 small onion, thinly sliced |
2 cloves garlic, thinly sliced |
1 (15 ounce) can roman beans or 1 (15 ounce) can pinto beans, preferably goya,drained and rinsed |
1 (12 ounce) can whole tomatoes, finely chopped,juice reserved |
12 oil-cured black olives, pitted and quartered lengthwise |
6 sun-dried tomatoes, thinly sliced |
1 tablespoon tomato paste |
2 teaspoons rosemary, coarsely chopped |
1 large dried red chili (optional) |
salt & freshly ground black pepper |
1/2 cup water |
Directions:
1. Heat the olive oil in a large skillet.
2. Add the chicken and cook over moderate heat until lightly browned, about 4 minutes per side.
3. Transfer to a platter.
4. Add the fennel, onion and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
5. Stir in the beans to coat them with the oil, then add the chopped tomatoes with their juice, olives, sun-dried tomatoes, tomato paste, rosemary and chile.
6. Season with salt and pepper and bring to a simmer.
7. Cook over low heat until the juices thicken slightly, about 4 minutes.
8. Add the chicken and water, cover and simmer until the chicken is tender, about 40 minutes; turning the chicken halfway through.
9. Season the stew with salt and pepper and serve.
10. The chicken stew can be refrigerated for up to 2 days.
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