Provencal Chicken Stew

This is a hearty and tasteful one pot meal, colourful and attractive enough to serve once fun guests. It reheats nicely, thus it's additionally a decent candidate for getting ready on Sunday, with planned leftovers to heat for a low-FODMAP lunch or dinner throughout the week.

Provencal Chicken Stew

No Herbes DE Provence? Substitute ½ teaspoon dried, crushed rosemary, one teaspoon dried oregano, one teaspoon dried basil, and ½ teaspoon dried thyme.

Substitute one little zucchini and one medium summer squash for the chard. Quarter the squashes lengthwise, then cut them crosswise into ½ in. chunks.

To make this instruction lower in fat, boneless, skinless chicken breasts is also utilized in place of the chicken thighs.

Large chicken breasts ought to be turn over a pair of or three items every before browning.

Ingredients

• ½ pound Swiss chard
• 1 tablespoon and a pair of teaspoons garlic-infused vegetable oil, divided
• 6 boneless, skinless chicken thighs, concerning one ¾ pounds
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ massive red bell pepper, diced
• 1 massive carrot, unclothed and diced
• ½ cup sliced celeriac
• ¾ cup finely sliced leek leaves
• 1 14.5-ounce will diced tomatoes               
• 1 tablespoon Herbes DE French region
• ¾ pound red potatoes with skin, turn over 1/2 in. items
• 1 cup water
• 15 kalamata olives, honeycombed and sliced

Preparation

1. Cut the stems off Swiss people chard and cut them crosswise into ¼- in. thick pieces; put aside, keeping stems break free leaves. Slice the leaves crosswise into ½- in. ribbons, then chop them into thirds within the different direction.
2. In a large, significant pan or Dutch kitchen appliance, heat one tablespoon of oil on medium high heat. Sprinkle the total chicken thighs with salt and pepper, and brown them on either side till golden brown.
3. Remove the chicken items to a bowl and put aside. Add a pair of teaspoons of oil to the pot and add red pepper, carrot, celeriac, leek leaves, and chard stems to the pot and sauté till softened, four to five minutes.
4. Return the chicken to the pot and add tomatoes with juices, Herbes DE French region, potatoes, and one cup water. cowl and simmer for twenty minutes.
5. Stir within the chard leaves and olives, cowl and cook till the leaves ar soft and potatoes ar grilled through, concerning five minutes. Ladle into bowls and serve hot.

Cooking Tips
Swiss chard are often sandy, thus wash it rigorously, particularly the stems.
Big eaters may get pleasure from this stew served over steamed quinoa, millet or buckwheat.