Mediterranean Chicken Stew with Kalamata Olives and Oregano

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 can (14.5 ounces) diced tomatoes
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• 3/4 cup kalamata olives, pitted
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon dried oregano
• 1 lemon, zested and juiced
• 2 tablespoons fresh parsley, chopped
• 4 ounces feta cheese, crumbled

Method

1. 1

   Pat the chicken thighs dry and season both sides with salt and pepper.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden, about 6 minutes per side, then transfer to a plate.

   12:00 · Sear chicken
3. 3

   Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Soften vegetables
4. 4

   Add the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Pour in the white wine and simmer, scraping up any browned bits from the bottom of the pot, about 2 minutes.

   2:00 · Simmer wine
6. 6

   Stir in the diced tomatoes, chicken stock, dried oregano, and lemon zest. Return the chicken thighs to the pot, nestling them into the sauce.

7. 7

   Bring to a simmer, cover, reduce heat to low, and cook until the chicken is tender and cooked through, about 35 minutes.

   35:00 · Simmer stew
8. 8

   Stir in the kalamata olives and fresh oregano, and simmer uncovered for 5 minutes to let the flavors meld.

   5:00 · Simmer with olives
9. 9

   Remove from heat and stir in the lemon juice. Taste and adjust salt and pepper as needed.

10. 10

    Ladle the stew into bowls, then top with crumbled feta and chopped parsley before serving.