CHICKEN AND OLIVE STEW

Chicken and Olive Stew image

Based off of the delicious flavors in Moroccan and Spanish cooking. Tastes great served over pearl couscous.

Provided by D. S. Brennan

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h20m

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
3 small boneless skinless chicken breasts, cut into chunks
3 slices bacon, cut into 1/2-inch wide strips
1 cup water
2 (10 ounce) cans tomato sauce
¾ cup green olives with pimientos
5 cloves garlic
2 tablespoons vermouth
2 tablespoons lemon juice
½ tablespoon red pepper flakes, or to taste

Steps:

Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.
Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.
Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 11.7 g, Cholesterol 46.1 mg, Fat 10.9 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 1556.6 mg, Sugar 6.6 g