How to make it

  • Heat the oil over medium-high heat in a large cooking pan.
  • Add chicken and season with salt and pepper.
  • Sear the chicken for 10 minutes or until nicely browned on all sides.
  • Remove chicken from the pan and place on a plate covered with foil.
  • Remove excess oil from the pan leaving only a little bit.
  • Add the sofrito (onion, celery, carrots, and garlic) and the herbs bouquet to the pan.
  • Sauté for 3-4 minutes or until chopped vegetables are softened.
  • Pour in the wine and let it simmer for 1 minute.
  • Add the tomato sauce, season with salt, and cook for 1 minute.
  • Return the chicken to the pan and pour enough water to slightly cover all pieces.
  • Bring to a simmer, cover the pan, and cook for 30 minutes.
  • Uncover and flip the chicken, then over again and keep cooking for another 15-20 minutes.
  • Add the olives and check the meat tenderness, adjust the stew with seasonings to taste, and keep cooking for another 10 minutes.
  • Turn off the heat and let the stew sit for about 10 minutes before serving.

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