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