Italian Chicken Stew Recipe

6

Ingredients

2 pounds boneless, skinless chicken thighs
(b and s breasts are good, too)
2 Tbsp flour
1 1/2 tsp salt and black pepper
2 Tbsp olive oil
4 garlic cloves, minced
1 Tbsp capers, rinsed, and drained
1/4 to 3/4 tsp crushed red chilies
28 oz can diced tomatoes
1 3/4 cup chicken broth
1 pound potatoes cut into 1" chunks
2 8oz jars artichoke hearts, rinsed, and drained
1/2 cup chopped parsley
8 - 12 green or black olives, pitted and cut in half

Preparation

Step 1

Mix the flour, salt, and pepper in a Ziploc bag. Add the chicken and shake to coat. Heat the oil over medium high heat until the oil is shimmering. Shake off excess flour and brown the chicken on both sides in two batches. Remove the chicken and reduce the heat to low. Sauté the garlic, chilies, and capers for about thirty seconds until fragrant. Add the tomatoes and their juices. Cook, stirring occasionally, until the juices are reduced a bit. Add the broth, chicken and potatoes. Cover and simmer for about 10 minutes. Add the artichokes, cover, and simmer another 10 minutes or until the potatoes are tender. Stir in the parsley and olives. Season to taste.