Ingredients
6 skinless, bone-in chicken thighs (about 2-1/4 lb.), large pieces of fat trimmed
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large red onion, finely diced
1/2 red bell pepper, cored, seeded, and diced
2 cloves garlic, smashed
1/3 cup dry red wine (like Chianti)
1 can (28 oz.) whole peeled tomatoes
2 sprigs fresh thyme, plus 1 tsp. chopped
2 small sprigs fresh rosemary
Pinch crushed red chile flakes
1 medium zucchini, quartered lengthwise and sliced into 1/4-inch pieces
1/2 lb. white mushrooms, cleaned and thinly sliced
1/3 cup pitted mixed green and black olives, quartered
3 Tbs. chopped fresh flat-leaf parsley; more for garnish
Fine Cooking
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Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large red onion, finely diced
1/2 red bell pepper, cored, seeded, and diced
2 cloves garlic, smashed
1/3 cup dry red wine (like Chianti)
1 can (28 oz.) whole peeled tomatoes
2 sprigs fresh thyme, plus 1 tsp. chopped
2 small sprigs fresh rosemary
Pinch crushed red chile flakes
1 medium zucchini, quartered lengthwise and sliced into 1/4-inch pieces
1/2 lb. white mushrooms, cleaned and thinly sliced
1/3 cup pitted mixed green and black olives, quartered
3 Tbs. chopped fresh flat-leaf parsley; more for garnish
Description
Canned Tomatoes Give This Stew A Chunky, Full Texture, So I Don't Purée The Vegetables As I Do In The Other Stews. Serve The Stew Over White Rice, If You Like.
Fine Cooking
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