Chicken and Olive Stew recipe
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Ingredients
- 2 teaspoons vegetable oil 3 small boneless skinless chicken breasts, cut into chunks 3 slices bacon, cut into 1/2-inch wide strips 1 cup water 2 (10 ounce) cans tomato sauce ¾ cup green olives with pimientos 5 cloves garlic 2 tablespoons vermouth 2 tablespoons lemon juice ½ tablespoon red pepper flakes, or to taste
Nutrition Info
- 223.3 caloriescarbohydrate: 11.7 gcholesterol: 46.1 mgfat: 10.9 gfiber: 2.6 gprotein: 19.3 gsaturatedFat: 2.3 gservingSize: -sodium: 1556.6 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Olive Stew
Directions
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Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon, cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.
Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.
Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.