Hunter Chicken Stew

This is comfort cooking at its finest – one pot, layers of rich flavour, and minimal hands-on time. Brown the chicken, build your base with slow-cooked onions and garlic, then let everything simmer into tender, tomatoey perfection while you get on with your day. It's the kind of meal that makes your house smell like home and tastes even better the next day.

Ingredients

• 4 chicken chops with skin
• 1 teaspoon sea salt
• 2/3 cup wholemeal organic flour
• 1 tablespoon coconut oil
• 1 tablespoon butter
• 1 onion, roughly chopped
• 2 garlic cloves, finely chopped
• 1/2 tablespoon dried rosemary
• 400 g canned tomatoes
• 125ml chicken bone broth
• 70 g pitted kalamata olive
• 2 carrot
• 1 Bay leaf
  

Method

• Season the chicken with salt, then dredge lightly in the flour, shaking off any excess.
• Heat the coconut oil and butter in a large heavy-based saucepan over a medium heat and brown the chicken in batches until golden on all sides. Set aside.
• Reduce the heat to low and add the onion. Gently fry for around10 minutes (the longer and slower you cook the better the flavour) and, when beginning to turn golden, add the garlic and cook for a further minute. 
• Add the rosemary, bay leaf, tomatoes, carrots and chicken bone broth. Be sure to scrape up any of the brown bits left over from frying the chicken. 
• Increase the heat to medium and, when beginning to simmer, return the chicken to the pan, nestling it into the liquid. Simmer uncovered over a medium–low heat for 25 minutes, or until the chicken is tender and the stew has thickened. Remove bay leaf.
• Scatter over the olives and cook for a few minutes more, then season to taste and serve.