Paleo Dinner Recipes:
French Style Chicken Stew
PREP/COOK TIME: 2 hours
Chicken is one of the most versatile meats and it goes with all kinds of flavors from the simple and mild to the bold and highly spicy. Here we are combining the chicken with garlic, olives, stock, tomatoes and fresh herbs, and the result is really delicious. You can use chicken drumsticks or mixed chicken pieces. Chicken thighs would be great too.
The chicken is browned and then you will be adding the garlic, olives, stock and tomatoes, along with the thyme and rosemary. Those herbs become tastier and more aromatic as they cook. We don’t add the basil and parsley until partway through the baking, since they are more delicate and you don’t want to cook all the flavor out of them.
You might think 10 garlic cloves sounds like a lot but the garlic is a big part of the recipe so, unless you really don’t like it and want to omit it (that is fine), go ahead and add all 10 because it tastes so good in the finished dish. This recipe makes 4 servings.
Ingredients:
2 lbs chicken drumsticks
Sea salt and black pepper, to taste
10 peeled garlic cloves
25 pitted black olives
2 cups organic chicken stock
28 oz diced tomatoes
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
Lard or olive oil, as needed
Method:
Preheat the oven to 325 degrees F. Grind sea salt and pepper over each drumstick. Heat some lard or oil in an ovenproof casserole dish, then brown the chicken in there for about 2 minutes per side. You can do this in batches.
Next add the garlic and cook it for a couple of minutes, then add the olives, chicken stock, tomatoes, thyme and rosemary to the casserole. Cover and bake for an hour. Add the parsley and basil, give the mixture a good stir, then bake uncovered for a further 45 minutes. Serve hot.
- 2 lbs chicken drumsticks
- Sea salt and black pepper, to taste
- 10 peeled garlic cloves
- 25 pitted black olives
- 2 cups organic chicken stock
- 28 oz diced tomatoes
- 2 tablespoons minced fresh thyme
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- Lard or olive oil, as needed
- Preheat the oven to 325 degrees F. Grind sea salt and pepper over each drumstick. Heat some lard or oil in an ovenproof casserole dish, then brown the chicken in there for about 2 minutes per side. You can do this in batches.
- Next add the garlic and cook it for a couple of minutes, then add the olives, chicken stock, tomatoes, thyme and rosemary to the casserole. Cover and bake for an hour. Add the parsley and basil, give the mixture a good stir, then bake uncovered for a further 45 minutes. Serve hot.
