Nicoise Chicken Stew

 Serves 6

Wow is this ever delicious!  This slow cooked tender chicken, in a tomato broth with wonderful black olives is a new favorite of mine and goes straight to the top of my "keeper" list.  It's easy, elegant, and oh so tasty.  Thanks to my friend, Paula, for introducing me to this yummilicious French stew!  You'd better be prepared for guests as the aroma while this is baking in the oven fills the neighborhood!  Served with potatoes or rice, a loaf of crusty French bread, and a tossed green salad with French dressing and you'll be transported to Paris! Tres tres bon! As an added bonus, this is paleo and whole-30 friendly!

INGREDIENTS:

·         3 lbs. chicken pieces (I used boneless and skinless breasts)

·         10 garlic cloves, peeled and minced

·         25 to 30 nicoise (or kalamata) olives (or a 9.5-ounce jar, drained)

·         3 14.5-ounce cans fire roasted diced tomatoes with juice

·         2 cups chicken broth

·         2 to 3Tablespoons herbes de Provence

·         2-3 Tablespoons extra-virgin olive oil

·         Sea salt and freshly ground black pepper

DIRECTIONS:

1.     Preheat your oven to 325 F.

2.    Season each chicken piece with sea salt and freshly ground black pepper.

3.    Place olive oil in an ovenproof casserole dish (Dutch oven) over a medium-high heat.

4.    Brown the chicken pieces for about 2 to 3 minutes on each side.

5.    Add the garlic to the casserole dish and cook until browned.

6.    Add the tomatoes, olives, chicken stock, and herbes de Provence. Cover and bake in oven for one hour.

7.    Remove cover and cook for 45 minutes to an hour more.