Cold, winter nights have arrived earlier this year. This stew is great for an evening meal.
Serves 4
Preheat oven to 350F (175C)
1/2 cup (120 ml) all-purpose flour or gluten-free flour
1/2 tsp. (2,25 ml) dried thyme
black pepper to taste
4 skinless organic or free range chicken thighs, bone-in
1 Tbs. (15 ml) each: (dairy-free) butter and olive oil
4 ounces (60 g) mushrooms, cut in quarters
1 chopped each organic: onion and carrot
1/4 tsp. (1,2 ml) each: organic sugar and dry white wine
several pinches of tarragon
1/2 cup (120 g) chopped green and black olives
1/2 can (14-ounces) (210 g) chopped tomatoes
some organic chicken broth
1 baguette (or gluten free French bread) for serving
1. Put the flour in a shallow dish, add thyme and black pepper.
2. Coat the chicken in the flour, shake off the excess.
3. Heat the oil in the dish over medium-high heat.
4. Add the chicken and cook until browned and crisp on both sides.
5. Remove to a plate.
6. Melt the butter in a pot over medium heat.
7. Add the mushrooms, cook until lightly browned.
8. Add the onions, carrots, and sugar. Cook for a few minutes.
9. Add the wine and some chicken broth, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
10. Stir in the tarragon to taste.
11. Add the olives and tomatoes, bring to a boil.
12. Return the chicken to the pot and cook, partially covered, for 30 minutes. Stir occasionally.
13. Slice the baguette on an angle and toast in the oven.
14. Divide the chicken and sauce among the plates and serve with the baguette.
15. The stew chicken can be covered and refrigerated for a later meal. Reheat over medium heat.
-modified from Rachael Ray
