Mick's Basic Stewed Chicken Recipe

• Turtle
• Cuisine: Stew
• Serves 4

• 1 cut up chicken (or chicken parts) with skin removed
• 1 onion half thinly sliced the other half chunked (large pieces)
• 1 stock celery thinly sliced
• 2 carrots, one sliced the other grated
• 2 broccoli stocks, pealed and sliced (no fleurette just the stocks)
• ¼ red bell pepper diced
• 4 cloves of garlic smashed and minced
• 6 tbsp olive oil
• ½ cup good white wine
• ½ cup chicken stock (or a bullion cube dissolved in ½ cup hot water)
• 1 can of drained black/ripe pitted olives cut in slices
• ½ cup of green pimento stuffed olives cut in slices
• 1 tbsp of the brine solution from the green olive jar
• 1 can (12 oz) of diced tomatoes
• 1 tsp Italian seasoning
• ½ tsp basil
• Salt and Pepper to taste

1. Heat a cast iron pan with ½ of the olive oil in it.
   When the pan and oil are hot add onion, celery, carrots, broccoli stocks, bell pepper, and cook until the large chunks of onion start to get transparent.
   Move veggies to the edges, add the other ½ of the oil in the center of the pan and put in the chicken parts.
   Turn chicken to brown on both sides.
   Add garlic and move the veggies around so that they are surrounding the chicken parts.
   Add wine and bring to a simmer to burn off the alcohol (3-5 minutes).
   Add the chicken stock (or bullion and water). Bring to a boil, stir in the spices, reduce heat and simmer covered for about an hour, checking and stirring occasionally (don't burn it or let it stick). It will be done when the chicken starts to fall off of the bone. 10 minutes before serving add the sliced olives and a tbl of the brine from the green olive jar, cover and continue cooking. Season with salt and pepper at the end as the green olives will add salt and you don't want to over salt
   
   Serve over brown rice (yea brown rice). You can also turn the rice into the chicken mixture if you want which will soak up the remaining stewing juice into the rice.

It will be done when the chicken starts to fall off of the bone. 10 minutes before serving add the sliced olives and a tbl of the brine from the green olive jar, cover and continue cooking. Season with salt and pepper at the end as the green olives will add salt and you don't want to over salt

Serve over brown rice (yea brown rice). You can also turn the rice into the chicken mixture if you want which will soak up the remaining stewing juice into the rice.