Chicken Stew with Vegetables and Olives

Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt, pepper, thyme, and paprika. Add the chicken to the pot and sear on both sides until browned, about 4-5 minutes per side. Remove the chicken and set aside.

Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened and fragrant. Add the diced carrots, potatoes, and green beans. Cook for another 5 minutes, stirring occasionally.

Add the Broth and Chicken: Pour in the chicken broth and bring the mixture to a simmer. Return the seared chicken to the pot, along with any juices from the plate. Add the halved cherry tomatoes and olives.

Simmer: Cover the pot and let the stew simmer for about 30-40 minutes, or until the chicken is fully cooked and the vegetables are tender.

Shred the Chicken (Optional): If you prefer shredded chicken, remove the chicken thighs from the pot after they are cooked through. Use two forks to shred the chicken and then return it to the stew.

Serve: Garnish with freshly chopped parsley and serve hot. This stew is delicious on its own or with a side of crusty bread.

Serving and Storage Tips:

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