- 2 teaspoons vegetable oil
- 3 small boneless skinless chicken breasts, cut into chunks
- 3 slices bacon, cut into 1/2-inch wide strips
- 1 cup water
- 2 (10 ounce) cans tomato sauce
- 3/4 cup green olives with pimientos
- 5 cloves garlic
- 2 tablespoons vermouth
- 2 tablespoons lemon juice
- 1/2 tablespoon red pepper flakes, or to taste
- Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.
- Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.
- Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.
05/01/2018
recipepes.com
Chicken and Olive Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
