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Provençal chicken stew with mastiha flavor

Provençal chicken stew with mastiha flavor

Ingredients for 6 servings

  • one chicken 2 to 2 ¼ kilograms cut into 8 pieces and cleaned
  • salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • ½ cup finely chopped onion
  • ½ cup finely chopped shallots
  • 4 garlic cloves finely chopped
  • 3 tablespoons finely diced smoked pork
  • 3 cups chopped tomatoes with their juice
  • 2 cups chicken stock
  • ½ cup mastiha liqueur
  • 2 bay leaves
  • 1 heaping tablespoon finely chopped fresh thyme
  • ½ cup Niçoise olives or small Greek green olives pitted rinsed and drained
  • ½ cup finely chopped fresh basil

Cooking instructions

  1. We wash and pat dry the chicken and season it with salt and pepper to taste. Heat the olive oil in a heavy-bottomed Dutch oven or large wide pot over medium-high heat and brown the chicken in batches, turning to brown on all sides. Remove the chicken with a slotted spoon.
  2. Lower the heat to medium, add the onion and scallions, and cook for about 10 minutes until they begin to turn golden. Add the garlic and cook for 1 more minute, stirring. Add the smoked pork and cook for about 1 minute.
  3. Return the chicken to the pot and add the tomatoes, their juice, and the mastiha liqueur. Increase the heat to high and bring the chicken to a boil. Reduce the heat to low, add the bay leaves and thyme, and simmer until the chicken is tender, about 45 minutes.
  4. About halfway through cooking, add the olives, and about 5 minutes before removing the pot from the heat, add the basil.

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