Recipe: Braised Chicken Thighs (using tomatoes and green olives)

BRAISED CHICKEN THIGHS

1 tablespoon olive oil
1 1/2 pounds skinless boneless chicken thighs
Coarse salt and ground pepper
4 yellow and red bell peppers, seeds and ribs removed,
thinly sliced
1 medium onion, thinly sliced
10 garlic cloves, crushed with the flat side of a knife
blade*
1 (28 ounce) can whole tomatoes
1/4 cup Spanish green olives, pitted and quartered
1 dried bay leaf
1 teaspoon paprika
1/4 teaspoon dried thyme
1/2 cup water

In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat. Season chicken with salt and pepper, and cook until browned, about 3minutes per side. Transfer to a plate.

Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, 5 to 7 minutes.

Gently crush tomatoes with your hands; add them to the pot along with their juice, the olives, bay leaf, paprika, thyme, and 1/2 cup water; bring to a boil. Season with salt and pepper.

Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, 30 to 45 minutes. Discard bay leaf. Serve hot.

*Although this recipe calls for ten garlic cloves, the finished dish will taste just right because crushed whole garlic isn't as strong as chopped or minced.

Makes 4 servings
Source: Everyday Food magazine #10, 2004-March 2004