Chicken with Tomatoes and Olives

This richly-flavored dish takes advantage of a wide variety of vegetables. It's perfect when served in warm bowls with crusty bread -- a great fireside dinner.
  • 8-10 boneless, skinless chicken thighs
  • 2 T. olive oil
  • 1 medium onion, coarsely chopped
  • 4 cloves garlic, minced
  • 2 T. chopped fresh thyme
  • 1 T. Italian seasoning
  • 2 c. coarsely chopped tomatoes -- I like to use a 50/50 mix of fresh tomatoes and roasted tomatoes
  • 1/4 c. dry white wine
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 c. brine-cured black olives, pitted and quartered

In a large skillet, brown the chicken thighs in the olive oil over medium heat. After 5 minutes, add the onion and garlic. Continue cooking until the onion is tender, but not browned.

Transfer the chicken, onions and garlic to a slow cooker. Add the thyme, Italian seasoning, tomatoes, wine, salt and pepper; mix to combine. Place the lid on the slow cooker and cook on the LOW setting for about 7 hours or until the chicken is very tender. Add the olives to the stew and mix to combine just before serving.

If you like, you can omit the olives and add 1 cup of mixed vegetables (I like a combination of carrots, peppers and squash) with the tomatoes instead. You can serve this meal over hot cooked egg noodles.

  • Yields: 4-6 servings
  • Preparation Time: about 7 hours
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