Servings: 4

2 lbs. chicken pieces 2 lbs. chicken pieces
10 garlic cloves, peeled 10 garlic cloves, peeled
25 to 30 nicoise (or kalamata) olives 25 to 30 nicoise (or kalamata) olives
28 oz. diced tomatoes 28 oz. diced tomatoes
2 cups chicken stock 2 cups chicken stock
2 tbsp. fresh rosemary, minced 2 tbsp. fresh rosemary, minced
2 tbsp. fresh thyme, minced 2 tbsp. fresh thyme, minced
2 tbsp. fresh basil, minced 2 tbsp. fresh basil, minced
2 tbsp. fresh parsley, minced 2 tbsp. fresh parsley, minced
2 tbsp. Olive oil 2 tbsp. Olive oil
Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper

Brown Chicken with olive oil in a large pot, season with sea salt & fresh ground pepper
add fresh garlic and brown
Add the tomatoes, olives, chicken stock, rosemary, and thyme. Cover and simmer for 1 hour.
Add the basil and parsley, and simmer, uncovered, for 45 minutes.