Prep time: 10 minutes
Cook time: 60 minutes
Difficulty: 1 out of 5
Serve: 5
Ingredients:
3 tablespoons vegetable oil
6 bone-in chicken thighs (preferably skinless)
Salt and pepper q.b.
1 onion, chopped
6 cloves of garlic, chopped
2 medium carrots, peeled and chopped
1/2 cup of olives
1/4 cup of freshly chopped parsley plus more to garnish
1 teaspoon dried oregano
1/2 cup of vinegar
1/4 cup sun-dried tomatoes, chopped
2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
3 celery hearts (white part)
Preparation:
Season chicken with salt and pepper. Heat some oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add celery, carrot, and herbs; cook for few minutes until vegetables begin to soften. Pour in the vinegar. Add tomato paste, chili flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer for 45 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 15 minutes. Garnish with parsley and serve immediately.
Chef tips:
If there are any leftovers, the flavors are even better the next day! Or you can freeze it for up to three months in meal prep containers for a ready-made-meal when you need it.
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