Serves : 8
Active time : 40 minutes
Total time : 2 hours 10 minutes (include 1 1/2 hours baking)
4 pound skinless, bone-in chicken thighs (about 12 pieces)
Kosher salt
Freshly ground black pepper
1 teaspoon paprika
1/2 cup all-purpose flour
1/4 cup canola oil
1 medium white onion diced
4 garlic cloves, minced
1 red bell pepper, cored, seeded, and chopped
1/4 cup sherry vinegar
24 pitted green olives, such as manzanilla
24 pitted Kalamata olives
8 ounce artichoke hearts in water, drained, rinsed, and quartered
4 plum tomatoes, seeded and diced
1 quart low-sodium chicken broth
Lemon wedges for garnish
1 Preheat the oven to 375 degree. Season chicken with salt, pepper, paprika and dredge in flour.
2 Heat oil in a large Dutch oven or another oven proof pot over medium high heat. In two batches, brown chicken for 5 to 8 minutes per side, and then transfer to a platter.
3 Add onion, garlic, and bell pepper to drippings in pot. Cook, stirring with a wooden spon for about 3 minutes, or until vegetables soften. Deglaze pot with vinegar, scrapping up brown bits from bottom. Add olives, artichokesm tomatoes, and broth. Return chicken to pot, along with any juices; season with salt and pepper.
4 Bring stew to a boil, cover, and transfer to oven. Bake for 1 to 1 1/2 hours. Garnish with lemon wedges and serve.
Nutrition score per serving :
419 calories, 18 g fat (3 g saturated), 15 g carbs, 48 g protein, 3 g fiber, 609 mg sodium
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