Chicken Provençal Stew

• Chicken thigh(800 g)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Carrot(2)
• Celery(2)
• Potato(500 g)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Chicken Broth(400 ml)
• White Wine(120 ml)
• Black Olives(120 g)
• Lemon(1)
• Thyme(1 tsp)
• Dried Oregano(1 tsp)
• Bay leaf(2)
• Flat Leaf Parsley(15 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Trim the {Chicken thigh} and cut into rough bite-size pieces. Dice the {Onion}, mince the {Garlic}, slice the {Carrot} and {Celery}, cut the {Potato} into chunky pieces, halve the {Black Olives}, zest the {Lemon}, and chop the {Fresh parsley}.

   ~16 min

2. 2

   Heat {Olive oil} in a large heavy pot over medium-high heat. Season the {Chicken thigh} with {Salt} and {Black pepper}, then brown for 6–8 minutes until lightly golden in spots. Transfer to a plate.

   ~8 min

3. 3

   Add the {Onion}, {Carrot}, and {Celery} to the pot. Cook for 6 minutes until softened, then stir in the {Garlic}, {Tomato paste}, {Thyme}, and {Dried Oregano} for 1 minute.

   ~7 min

4. 4

   Pour in the {White Wine} and scrape up any browned bits. Add the {Canned tomatoes}, {Chicken Stock}, {Potato}, {Bay Leaves}, and browned {Chicken thigh}. Bring to a gentle bubble.

   ~5 min

5. 5

   Cover partially and simmer for 25 minutes, stirring once or twice, until the {Chicken thigh} is tender and the {Potato} is soft enough to break at the edges.

   ~25 min

6. 6

   Stir in the {Black Olives}, {Lemon} zest, and half the {Fresh parsley}. Simmer uncovered for 5 minutes to thicken slightly. Remove the {Bay Leaves}.

   ~5 min

7. 7

   Ladle the stew into bowls and scatter over the remaining {Fresh parsley}.

   ~0 min