Mediterranean Olive Chicken Stew

P1010779

Mediterranean Olive Chicken Stew

So my husband loves any dish that has a zippy flavor. He loves olives, capers, vinegar, mustard, and horseradish. When I first found this recipe, I knew he would absolutely love it. I originally got the recipe from Rachel Ray and have since modified it for our tastes and diet. I usually find myself adding more and more vinegar to the pot to suite my husband’s love for this flavor. This is a great switch-up from your favorite stew. I made some gluten free bread to go with the stew, but still have not found a good soup dipping gluten free bread.

Mediterranean Olive Chicken Stew

1-2 lbs of chicken thighs

1 small red onion

2 cloves of garlic

1 cup of green olives

1/4 cup balsamic vinegar (a few more dashes to taste)

1 28 oz can of diced tomatoes

2 cups of diced red potatoes

1 quart of chicken stock

2 Tbsp gluten free flour (I used sorghum flour)

1/2 cup fresh parsley

few handfuls of toasted pine nuts

Salt and pepper chicken liberally. Brown chicken in deep pot. Add onion and garlic and saute until soft. Then add flour and saute for a minute or two more. Deglaze pan with balsamic vinegar. Add tomatoes, chicken stock, potatoes and olives. Bring to a boil. Cook until potatoes are soft. For more zing, add more balsamic vinegar. Salt and pepper to taste. Top with parsley and pine nuts.

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