Provençal chicken stew with mastiha flavor

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.
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.
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.
About halfway through cooking, add the olives, and about 5 minutes before removing the pot from the heat, add the basil.

€4,15

€23,95

€4,00

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