Chicken and Olive Stew

Instructions

1. Step 1

   Place the chicken on a plate and season it with ⅝ tsp (4 gr) salt and the black pepper.

   Ingredients used: 2.0 gr Black Pepper, 8.0 piece Chicken Thigh, 4.0 gr Salt

   Cookware: plate

2. Step 2

   Heat the olive oil in a Dutch oven over medium heat. Brown the seasoned chicken in batches, skin-side down first, then transfer it to the plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

3. Step 3

   Add the onion and carrot to the Dutch oven. Cook over medium heat, stirring and scraping up the browned bits, until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Carrot, 200.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic, paprika, and cumin. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Cumin, 4.0 gr Sweet Paprika

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the tomato, chicken stock, oregano, bay leaves, and the remaining salt. Bring the liquid to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 400.0 ml Chicken Stock, 2.0 gr Dried Oregano, 2.0 gr Salt, 400.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Return the browned chicken and any collected juices to the Dutch oven. Partially cover and simmer over low heat until the chicken is tender.

   Timer: 25 min (fixed)

   Cookware: Dutch oven, tongs

7. Step 7

   Stir in the olives and continue simmering uncovered until the sauce thickens slightly and the chicken reaches at least 74°C internally.

   Timer: 10 min (fixed)

   Ingredients used: 180.0 gr Green Olive

   Cookware: Dutch oven, instant-read thermometer, wooden spoon

8. Step 8

   Remove and discard the bay leaves. Stir in the lemon juice and parsley, then serve.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Dutch oven, wooden spoon