1 Tbsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1 tsp. kosher salt
1/2 tsp. pepper
2 lb. boneless, skinless chicken thighs or breasts
2 Tbsp. butter
2 Tbsp. olive oil
1 large onion, cut into 8 wedges
1 medium red pepper, cut into thin strips
4 garlic cloves, sliced
4 medium Yukon gold potatoes, cut into quarters
2 cup chicken stock
1 cup dry white wine
1/2 cup chopped kalamata olives or tapenade
Combine the flour, rosemary, thyme, salt and pepper in a medium bowl.
Add the chicken and mix to evenly coat all of the chicken. Heat the butter and 1 tablespoon of the olive oil in a 4-quart, high-sided saucepan over medium-high heat. Add the chicken and cook
until browned, about 8 to 10 minutes, turning often. Transfer the chicken to a plate.
Add the remaining 1 tablespoon of olive oil to the saucepan and heat over medium-low heat so not to burn the drippings from the chicken. Add
the onion, red pepper and garlic and cook 5 to 7 minutes.
Return the chicken to the pot and add the potatoes, stock and wine. Bring to a boil. Reduce the heat and let simmer until the potatoes
become tender, about 30 minutes. Stir in the olives.