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Chicken Stew

Chicken StewStew chicken and a classic dish and very easy to prepare. In this recipe, the chicken, which is flavored with a nice chopped green olives, herbs and chilli, will result soft and tasty, thanks to the prolonged cooking in the broth. Stew of chicken and a big pot, if combined with a roast potatoes, or even rice pilaf, will constitute a rich dish. Ingredients 1 clove of garlic chicken or vegetable broth, to taste Onions 1 Flour 20 gr extra virgin olive oil, 4-5 tablespoons pitted green olives, fresh pepper 50 grams, 1 chicken (breast), 800 g rosemary 1 sprig fresh thyme Salt to taste, 2 sprigs Preparation To prepare the stew chicken started removing any cartilage and fat from the chicken breast, then cut into cubes of about 3 cm wide (1). Chop the pepper, rosemary and thyme and keep aside (2), finely chopped olives (3) the garlic and onion and let them dry gently in the olive oil (4), then when will be transparent, add the chopped rosemary, thyme, pepper and olives (5). Fry for a couple of minutes and then add the chicken (6), stir and fry for 10 minutes, stirring constantly. When it's well browned (7), add the chicken broth to cover the meat cubes (8) and cook on low heat for about 40 minutes, covering the pan with a lid. When the stew chicken will be tender, add salt if necessary, add the flour through a sieve (9) and stir to avoid lumps. Let thicken the sauce for about 5 minutes (if you want you can add some olive green the whole stew), then turn off the heat and serve.

Stew chicken and a classic dish and very easy to prepare. In this recipe, the chicken, which is flavored with a nice chopped green olives, herbs and chilli, will result soft and tasty, thanks to the prolonged cooking in the broth. Stew of chicken and a big pot, if combined with a roast potatoes, or even rice pilaf, will constitute a rich dish. Ingredients 1 clove of garlic chicken or vegetable broth, to taste Onions 1 Flour 20 gr extra virgin olive oil, 4-5 tablespoons pitted green olives, fresh pepper 50 grams, 1 chicken (breast), 800 g rosemary 1 sprig fresh thyme Salt to taste, 2 sprigs Preparation To prepare the stew chicken started removing any cartilage and fat from the chicken breast, then cut into cubes of about 3 cm wide (1). Chop the pepper, rosemary and thyme and keep aside (2), finely chopped olives (3) the garlic and onion and let them dry gently in the olive oil (4), then when will be transparent, add the chopped rosemary, thyme, pepper and olives (5). Fry for a couple of minutes and then add the chicken (6), stir and fry for 10 minutes, stirring constantly. When it's well browned (7), add the chicken broth to cover the meat cubes (8) and cook on low heat for about 40 minutes, covering the pan with a lid. When the stew chicken will be tender, add salt if necessary, add the flour through a sieve (9) and stir to avoid lumps. Let thicken the sauce for about 5 minutes (if you want you can add some olive green the whole stew), then turn off the heat and serve.