Name: One Pot Chicken with Olives and Mushrooms
Ingredients: 2 tablespoons olive oil; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 3 pounds boneless chicken breasts and thighs (or use 4 pounds of bone-in chicken parts); 1 small onion, chopped; 2 cloves garlic, minced; 1 bell pepper, seeded and chopped; 3/4 teaspoon smoked paprika; 1/4 cup water; 1 (14.5 ounce) can low-sodium diced tomatoes; 8 ounces canned olives, pitted and sliced (I use a combination of black and green); 1/2 pound sliced mushrooms; 1/3 cup Madeira or dry red wine

Description

A version of Chicken Espagnole, this flavorful stovetop chicken dinner features olives, tomatoes mushrooms and smoked paprika.

Ingredients

Scale

2 tablespoons olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt
3 pounds boneless chicken breasts and thighs (or use 4 pounds of bone-in chicken parts)
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, seeded and chopped
3/4 teaspoon smoked paprika
1/4 cup water
1 (14.5 ounce) can low-sodium diced tomatoes
8 ounces canned olives, pitted and sliced (I use a combination of black and green)
1/2 pound sliced mushrooms
1/3 cup Madeira or dry red wine

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Instructions

In large Dutch oven, heat olive oil over medium-high heat. Season chicken pieces with pepper and salt. Add pieces to pot and sear for about 2 1/2 minutes, turn over and cook another 2 1/2 minutes (chicken will not be cooked through.) Remove chicken and set aside.
Lower to medium heat and add onion, garlic, bell pepper and smoked paprika. Stir occasionally to prevent sticking and sauté for about 5 minutes.
Add water and stir to deglaze pan.
Add tomatoes and olives. Cook for 5 minutes, stirring occasionally.
Add chicken pieces back in and bring to a boil.
Lower to a simmer and cover. Cook for 30 minutes and then mix in mushrooms and wine. Cook for another 25 – 30 minutes until chicken is very tender. Serve with whole wheat couscous or brown rice.