So many people tell me that they don’t want to cook because clean up is a pain in the butt.
But, if you cook everything in one pot… cleaning up gets a heck of a LOT easier.
This delicious one pot chicken dish simplifies your kitchen clean up.
And, the best part… it’s totally yummy!
Enjoy!
- 5-6 pastured chicken thighs, with skin on
- ¼ cup pitted black olives
- ¼ cup pitted green olives
- 2 tbsp. capers
- 1 large onion, peeled and sliced into thin crescents
- 1 green or red pepper, seeded and sliced thin
- 15-ounce diced tomatoes
- 1 tsp. basil
- ½ tsp. oregano
- ½ tsp. hot red pepper flakes
- ⅔ cup chicken stock or water
- 1 tsp. sea salt
- Black pepper
- Season chicken with salt and pepper.
- Place the chicken, skin side down into a cold Dutch oven, or other deep pot.
- Bring the heat up to medium/low.
- Cooking on lower heat for a longer time, renders the fat from the chicken skin.
- Once the fat is rendered (about 30 minutes), use tongs to turn the chicken onto the other side.
- Add into the pot, olives, capers, onion, pepper, diced tomatoes, basil, oregano, red pepper flakes, stock, salt, and freshly ground black pepper.
- Cover and bring to a boil on high heat.
- Reduce heat to low and cook an additional 30 minutes.
- Adjust seasoning if needed.
- Serve on rice or pasta and top with a dollop of Parsley Pistou
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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