Chicken Nicoise Stew
Around 10 boneless chicken thighs (or however many will fit in your large cast iron pan) - season each piece with salt and pepper.
20 or so nicoise olives, more if you like olives a lot (I can never find nicoise olives, so I use kalamata which sort of negates the name of the recipe, use your best judgement)
28 oz. diced tomatoes - I prefer organic and fire roasted
6-8 garlic cloves, minced. If cloves are small, I’ll usually chop more.
1 1/2 cups of chicken stock - decrease or increase depending on how much room there is for it in the pan. I prefer to add less chicken stock but if you want a more stew like consistency, add more.
2 tbsp. fresh rosemary, minced
2 tbsp. fresh thyme, minced
2 tbsp fresh parsley, minced
2 tbsp. fresh basil, minced (optional, does add a more diverse herb flavor)
Large cast iron pan
Heat your oven to 325 degrees.
Heat cast iron pan, add olive oil or chosen cooking oil (bacon fat adds a REALLY nice flavor, but isn’t the healthiest)
Add garlic and chicken thighs to pan
Cook chicken thighs for a few minutes on each side until slightly brown - be sure to not burn your garlic.
Add the tomatoes, olives, rosemary and thyme to pan, let stew for a few minutes, and then add chicken stock
Cook in oven, covered for one hour
Remove from oven, cook uncovered for another hour
After removing pan from oven, I generally taste to see if I need to add anymore salt and pepper - I usually do add more, but am always fearful of "over salting” my dishes.
Top with fresh parsley (and fresh basil, optional)