Submitted by Aimee Day
About the cook: I’m a homesteader in northwest Washington, raising dairy goats, chickens, and children on five acres. I love to cook, preserve, and invent new recipes.
About the dish: Delicious, quick, and hearty chicken and chickpea stew. Perfect for dipping up with crusty bread. Easy to make with pantry staples.
National Origin: Italian
Estimated Time: 30 to 60 Minutes
4 bone in, skin on chicken thighs
2 tablespoons extra virgin olive oil
1 large carrot, diced
1 Can chickpeas
1 large yellow onion, sliced
4 cloves garlic, chopped
1/4 cup kalamata olives, chopped
2 tablespoons capers
I can diced tomatoes
1 large lemon
1 teaspoon dried rosemary, or a two inch branch, fresh
Salt and pepper to taste
Heat olive oil in a large skillet over medium high heat. Place chicken thighs, skin side down. Let cook until skin is crispy and fat is rendered, about twelve minutes. Remove to a plate.
To skillet, add carrot, onion, garlic and sauté for five minutes, until onion is soft. Add olives, capers, chickpeas, tomato, rosemary, and lemon juice.
Replace chicken thighs, skin side up. Cover and turn heat to medium low. Simmer until chicken is very tender, about 30 minutes. Season with salt and pepper to taste.
Serve with crusty bread and a simple green salad.