Chicken, Pepper and Olive Stew

By lorinarlock • October 6, 2009 • 0 Comments

⎙

Author Notes: During harvest, Napa Valley, where I live, is buzzing with energy. Trucks overflowing with grapes fill the roads, tractors slide along the edge of vineyards, and grape pickers move among the vines. And the olive trees are heavy with a harvest that will follow the grapes. This autumn dish is almost a stew, a reminder that winter isn’t far off. I make it with an olive salad made by Carrie Brown of the Jimtown Store, but a mixture of olives chopped fine works great. Enjoy it in the company of good friends and with a sturdy red wine, like a syrah.

- lorinarlock

Serves 4

2 tablespoons flour
1 tablespoon chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 1/2 pound boneless, skinless chicken thighs
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, cut into 8 wedges
2 red bell peppers, cut into thin strips
4 cloves garlic, sliced
1 cup dry white wine
6 Yukon potatoes, quartered
2 cups good-quality chicken stock
1/2 cup chopped mixed olives

Combine the flour, rosemary, thyme, salt, and pepper in a medium bowl. Stir to blend. Add the chicken and mix to evenly coat it. Melt the butter with 1 tablespoon of the olive oil in a 4-quart, high-sided saucepan or Dutch oven over medium-high heat. Add the chicken and cook, turning often, until browned, 8 to 10 minutes. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the pan and heat over medium-low heat. Add the onion, pepper, and garlic. Cook until softened, 5 to 7 minutes. Return the chicken to the pot and add the wine. Cook until reduced by half. Stir in the stock. and bring to a boil. Add the potatoes and return to a boil. Reduce the heat and cook on a medium simmer, uncovered until the potatoes are tender, 30 to 40 minutes. Stir in the chopped olives and serve in a large bowl.