Chicken Stew with Pimiento Olives

Medium
Cook time: 1hr 30min
Prep Time: 15 min
Chicken Stew with Pimiento Olives over Basmati Rice

9 Chicken Thighs
1 32oz can Roasted chopped tomatoes
1 cup white wine
1 cup chicken broth
6 garlic cloves minced
1 bell pepper julienned
1 sweet Maui onion julienned
5 sprigs fresh thyme (remove stems)
1 bay leaf
2 tablespoon olive oil
1 tablespoon sugar
1/2 cup Pimiento Olives sliced
Dry Seasonings
black pepper, garlic salt, tony chacherre's
Directions
Wash and clean chicken. Pat dry and lightly season with dry seasonings and fresh thyme on both sides and set to the side.
Chop onion, garlic and bell pepper and set to the side.
In a large pot add olive oil. Turn heat to high. Once heated place chicken thighs skin side down. Brown 5-7 minutes until golden brown. Then turn over.
Turn heat to low.
Next add wine,chicken broth, bell pepper, onion, garlic, tomatoes, sugar and bay leaf. Cover and cook on low heat for 1hour 25minutes. Last 5 minutes add Olives.
Serve over Basmati Rice.

Enjoy!!!