to this sauce made with healthful chicken and many fresh herbs.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker
2 tablespoons olive oil
11⁄2 pounds boneless, skinless chicken
thighs, cut into 3⁄4-inch cubes
1 large onion, diced
3 garlic cloves, minced
1⁄2 teaspoon crushed red pepper flakes,
or to taste
3⁄4 cup Chicken Stock (page 19)
or purchased stock
1 (14.5-ounce) can diced tomatoes,
1 (15-ounce) can tomato sauce
1⁄2 cup dry white wine
1 tablespoon fresh thyme
or 1⁄2 teaspoon dried
1 tablespoon chopped fresh rosemary
or 1 teaspoon dried
3⁄4 cup chopped pitted kalamata olives
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
Salt and freshly ground black pepper
1. Heat oil in a skillet over medium-high
heat. Add chicken and cook for 2 minutes, or until chicken is opaque. Transfer chicken to the slow cooker with a slotted spoon. Add onion, garlic, and red pepper flakes to the skillet. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add stock, tomatoes, tomato sauce,
wine, thyme, and rosemary to the slow
cooker. Stir well.
3. Cook on Low for 6 to 8 hours or on
High for 3 to 4 hours, or until chicken
is cooked through and tender. If
cooking on Low, raise the heat to
High. Add the olives, parsley, and
lemon zest, and cook for 10 to 20
minutes, or until bubbling. Season
to taste with salt and pepper.
Note: The sauce can be prepared up
to 4 days in advance and refrigerated,
tightly covered. It can also be frozen
for up to 3 months.
* Substitute boneless pork loin for
the chicken. The cooking time will
remain the same.
The best way to shop for olives is at the olive bar or antipasto bar in your supermarket. You’ll find the greatest variety, and you can purchase just the amount you need.