Tender stewed chicken in a rich base of tomatoes and fresh herbs, with a handful of olives for a tangy flavor contrast: it smells good and tastes better. This is a recipe to make when you have plenty of time to let it slowly simmer away in the oven – it doesn’t take a lot of hands-on prep, but the secret to the flavor is the long cooking time.

Any kind of chicken parts will work for this recipe: try thighs, drumsticks, whole legs, or just a whole chicken cut into pieces. And the olives aren’t particularly fussy either; you can always use Kalamata olives if you don’t have Nicoise.

The flavor of this stew is perfect for winter comfort food, and it reheats beautifully so it’s ideal for cooking double and bringing to work for lunch the next day. In fact, it would even be good as a leftover breakfast, especially with a runny soft-cooked egg cracked over the top. Try it with some roasted carrots or parsnips, or any other vegetables you like, and enjoy!

Nicoise Chicken Stew Recipe

SERVES: 4 PREP: 20 min. COOK: 2 h.

Protein: 61g / % Carbs: 16g / % Fat: 49g / % Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

2 lbs. chicken pieces;

10 garlic cloves, peeled;

25 to 30 nicoise olives;

28 oz. diced tomatoes;

2 cups chicken stock;

2 tbsp. fresh rosemary, minced;

2 tbsp. fresh thyme, minced;

2 tbsp. fresh basil, minced;

2 tbsp. fresh parsley, minced;

Cooking fat;

Sea salt and freshly ground black pepper;

Preparation