Double Garlic Loaded Italian Chicken Tomato Stew Recipe

Heat a touch of olive oil in a pan.

Add about a dozen whole garlic cloves and fry for 3 minutes until they are deep brown.

Remove the fried garlic and set aside, keeping the oil in the pan.

Add chicken parts to the pan with the garlic-flavored oil.

Season the chicken with salt and coarse black pepper.

Cook the chicken for 5 to 6 minutes on medium heat until it gets some color.

Add raw garlic and the fried garlic back into the pan.

Stir in oregano and chopped onion, cooking for another 3 to 4 minutes.

Optionally add black or green olives and sun-dried tomatoes with a bit of their oil.

Add one can of whole tomatoes, roughly chopped, to the pan.

Cook on medium heat for another 5 to 6 minutes, stirring occasionally.

Reduce heat and let simmer for about 9 to 10 minutes, stirring occasionally.

Check for salt and adjust if necessary.

Optionally garnish with fresh basil, parsley, and grated Parmesan cheese before serving.

Equipment Needed

Spice Level:

Allergens