Tomato Olive Chicken Stew

Mediterranean chicken thighs braised with tomatoes, olives, peppers and herbs until tender in a bright savoury sauce.

Jump to ingredients | Jump to method

This one-pot stew uses familiar Mediterranean pantry flavours and a gentle braise, making it dependable for a first-time cook.

Ingredients

• 8 bone-in chicken thighs (skin removed if preferred)
• 2 tbsp olive oil
• 1 onion (sliced)
• 1 red bell pepper (sliced)
• 4 garlic cloves (minced)
• 400 g chopped tomatoes
• 250 ml chicken stock
• 100 g Kalamata olives (pitted)
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp lemon zest
• 3 tbsp fresh parsley (chopped)
• 1 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Pat the chicken dry and season it with salt, pepper and paprika. Heat the olive oil in a wide heavy pan over medium-high heat and brown the chicken for 4–5 minutes per side. Transfer it to a plate; it does not need to be cooked through yet.
2. Lower the heat to medium. Add the onion and bell pepper to the same pan and cook for 6–8 minutes until softened. Scrape up the browned bits from the bottom because they add flavour to the sauce.
3. Add the garlic and oregano and stir for 30 seconds. Pour in the chopped tomatoes and stock, then stir until the base is evenly combined.
4. Return the chicken and any resting juices to the pan. Bring the sauce to a gentle simmer, cover partially and cook for 30 minutes, turning the chicken once halfway through.
5. Add the olives and continue simmering uncovered for 10–15 minutes until the chicken is very tender and the sauce has thickened slightly. The thickest part of the chicken should reach at least 74°C.
6. Stir in the lemon zest and half the parsley. Taste the sauce before adding more salt because the olives already contribute saltiness.
7. Rest the stew for 5 minutes off the heat, then scatter over the remaining parsley. Serve with rice, couscous, potatoes or crusty bread.