Chicken Pepper and Olive Stew
Ingredients
- 2 tablespoons flour
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, cut into 8 wedges
- 2 red bell peppers, cut into thin strips
- 4 cloves garlic, sliced
- 1 cup dry white wine
- 6 Yukon potatoes, quartered
- 2 cups good-quality chicken stock
- 1/2 cup chopped mixed olives
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