INGREDIENTS
1 ½ lb boneless skinless chicken thighs (8 thighs)
Kosher salt and black pepper
Extra virgin olive oil
1 yellow onion chopped
3 garlic cloves minced
2 carrots chopped
1 red bell pepper chopped
1 zucchini small diced
1 potato small diced
1 tsp paprika
1 tsp coriander
1 tsp dry oregano
2 sprigs fresh thyme
1 28 can whole San Marzano tomatoes, (or any quality canned whole tomatoes you like)
2 cups low sodium chicken broth
1 tbsp white wine vinegar
1 cup chopped fresh parsley
INSTRUCTIONS
• Pat the chicken dry and season on both sides with Kosher salt and black pepper.
• In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
• In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
• Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
• Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve
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