Prep 25 mins
Cook 35 mins
This comes from my Low Carb Cookbook. Posting for ZWT3. “An old Spanish saying claims that in Spain, food is generally fried in the south, roasted in the middle of the country, and stewed in the north. If so, that means this dish, a quick version of stew, is reminiscent of northern Spain.”
- 3 lbs chicken
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne
- 2 tablespoons olive oil
- 1 (28 ounce) can whole tomatoes, undrained and cut up
- 4 cups potatoes, cut into 1/2 inch pieces (about 4)
- 1 medium onion, sliced
- 1⁄2 cup ripe olives, pitted
- 1⁄2 cup dry red wine or 1⁄2 cup chicken broth
- 2 tablespoons capers, drained (optional)
- 1 teaspoon dry basil, crushed
- 1⁄2 teaspoon dried oregano, crushed
- 2 garlic cloves, minced
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- In a large plastic bag combine flour, salt and cayenne pepper. Add chicken, a few pieces at a time, shaking to coat.
- In a large Dutch oven cook chicken in hot oil over medium high heat about 10 minutes or until lightly browned, turning to brown evenly.
- Add undrained tomatoes, potatoes, onion, olives, wine, capers, herbs and garlic. Bring to a boil; reduce heat.
- Simmer, covered, for 35-40 minutes until chicken is no longer pink.
- Transfer chicken to a serving dish. Cover and keep warm.
- In a small bowl combine the water and cornstarch; stir into tomato mixture.
- Cook and stir until thickened and bubbly. Cook and stir for 2 minutes longer. Pour tomato mixture over the chicken to serve.