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 one-pot dish makes use of mixed olives and is super easy to make.
—Lori Lyn Narlock
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Ingredients
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2 tablespoons
flour
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1 tablespoon
chopped fresh thyme leaves
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2 teaspoons
chopped fresh rosemary
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly ground pepper
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1 1/2 pounds
boneless, skinless chicken thighs
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2 tablespoons
butter
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2 tablespoons
extra-virgin olive oil
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1
large onion, cut into 8 wedges
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2
red bell peppers, cut into thin strips
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4
cloves garlic, sliced
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1 cup
dry white wine
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6
Yukon potatoes, quartered
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2 cups
good-quality chicken stock
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1/2 cup
chopped mixed olives
Directions
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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.
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