Photography by Ellise Pierce
Makes 6 servings
2 tablespoons olive oil
Sea salt and pepper
6 boneless, skinless chicken thighs (about 2 pounds)
1 cup onion, sliced in half moons
2 cloves of garlic, minced
1 red bell pepper, sliced into 2-inch sticks
1 (28-ounce) can whole tomatoes
2 bay leaves
1 sprig fresh rosemary
½ pound spicy sausage, sliced in -inch discs
Kalamata olives for serving
Baguette for serving
Put the olive oil in a stockpot over medium heat. Salt and pepper the chicken on both sides. When the stockpot is hot, add the chicken and cook until light brown.
Remove chicken to a plate.
Add the onions and garlic to the stockpot and stir with a wooden spoon to remove the bits from the bottom of the pot. Cook until the onions are slightly wilted. Add the red bell pepper and cook for a few minutes, or until slightly so .
Tear the tomatoes with your hands and add them with their juices to the pot along with the bay leaves, rosemary, sausage and chicken thighs. Cook for 45 minutes to an hour, or until the chicken is cooked through and easily falls apart with a wooden spoon. Serve in shallow bowls. Pass the olives and the baguette.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
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