A one-pot meal is what I’m about during the week when I’m busy baking for my business and this Provencal Chicken Stew is super tasty and done in about 30 minutes.
I used an Instant Pot or electric pressure cooker to speed things up, but you can use a slow-cooker or create this recipe right on the stove top. After sauteing an onion with some large dice chicken thighs, fresh tomatoes are added to begin to create the sauce. It’s still tomato season here, so I went with fresh because it gives the sauce a light and slightly sweet taste. However, if tomatoes are already hard to come by — canned will do the trick.
Kalamata olives and fresh thyme create an aromatic blend for both acidity and fragrance — two things every good stew should possess. A big bowl of stew after a hectic day and things quickly begin to look up. I ladled the stew over steamed orzo, but rice or quinoa would be beautiful as well.
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Ingredients
1 large yellow onion, diced
1 1/2 pounds boneless skinless chicken thighs, large dice
2 large tomatoes, sliced and 1 pint cherry tomatoes, whole or 15 ounce can whole tomatoes
1 cup pitted kalamata olives
3 sprigs fresh thyme or 1 teaspoon dried thyme
olive oil for cooking
salt and pepper
fresh minced parsley, optional
cooked orzo, rice or quinoa for serving
(Serves 4)
To Prepare:
- In an electric pressure cooker, add 1 tablespoon olive oil. Add onion and saute for 3 minutes. Add chicken and stir.
- Add 2 teaspoons salt and 1/4 teaspoon black pepper, stir.
- Add tomatoes and stir. Cook for 2 minutes.
- Add olives and thyme. Place lid on top and cook on high for 30 minutes. Release steam immediately.
- Remove lid and stir. Ladle into bowls. Sprinkle with parsley, if desired. Enjoy!
- if cooking in a slow cooker, add all ingredients and cook on low for 6 hours.
- if cooking on stove top, add all ingredients in a big pot and simmer for 45 minutes until chicken is fork tender.
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