Stewed Chicken With Red Wine and Olives

A rich tasting stew to warm your belly on a cold winters night.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  tablespoon olive oil
• 1 1⁄2 cups red onions, chopped
• 2  garlic cloves, minced
• 2  red bell peppers, diced
• 2  lbs  boneless chicken thighs, cubed
• 1  cup  orange juice
• 1⁄2 cup red wine
• 1⁄2 cup green olives, chopped (pimento stuffed)
• 1  tablespoon flour

Directions

1. In a Dutch oven heat oil over medium high heat. Add onions and garlic and saute, stirring, until softened, about 3 to 4 minutes. Add bell pepper cook 1 minute longer. Add chicken and cook, stirring occasionally, about 10 minutes until chicken is no longer pink.
2. Add red wine, orange juice, and olives and simmer over low heat about 30 minutes.
3. In a small bowl mix about 1/2 cup of liquid from the pot into flour, forming a paste. Add mixture to pot and simmer 10 minutes. Sauce will thicken as it simmers; stir occasionally.