Lemon and Olive Chicken Stew

Inspired by Food52’s Chicken that Fancies Itself Spanish

Ingredients:

  • 1.5lbs of Grow and Behold Chicken Breast Filets, cut into 1-inch cubes
  • 1 14oz can of diced tomatoes
  • 1 small fennel bulb, diced
  • 1 small onion, diced
  • 2 small preserved lemons, minced
  • 1 cup of pitted green olives, roughly chopped
  • 1/2 cup red wine
  • Canola oil
  • Salt and pepper, to taste
  • Cilantro or parsley, to garnish (optional)

Directions:

  • Heat the oil in a large saute pan and once hot, add the chicken pieces (working in batches if needed), and cook for ~5 minutes, or until chicken is fully cooked. Set aside cooked chicken on a plate.
  • In the same pan, add the onions and fennel and saute. Add a splash of red wine to deglaze the pan and cook over a medium heat, until onions and fennel have cooked (~7 minutes). Add more wine if the liquid in the pan has fully reduced.
  • Add the tomatoes, lemon and olives, and let simmer for another 10 minutes. Add the chicken, plus salt and pepper to taste, and let simmer for another few minutes.
  • Garnish with herbs, and serve over rice or sauteed greens.
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