Some good recipes.
Source: From the test labs of SomethingEdible.com
Servings: Serves at least 3 or 4
Prep Time: 15 minutesCook Time: 1 1/2 hours
Instructions: Pat chicken dry & season liberally with a combination of the salt, pepper & paprika. Meanwhile, take onion, celery, carrots & garlic for a spin in the food processor until pulpy and set it aside. Heat 2 or 3 tbsp olive oil in a 12 in OVEN-PROOF skillet on medium-high heat. Cook chicken for 3 - 4 minutes on each side or until golden brown. Don't overcrowd the pan; do it in shifts if needed. Set the chicken aside, and add the veggie mash, mushrooms & 1 tsp salt to the pan. Put in the oven on broil for 15 minutes, stirring every 5. Mind those hot handles! After the first 15-minute broil, add oregano, basil, thyme, chile, bay & the 2 cans of tomatoes. Repeat the 15 minutes broil, again stirring every 5.
Set oven to 325F. Add tomato paste, Balsamic vinegar & olives to the roasted veg, adjust seasoning and bury the chicken pieces in the whole mess. Cover and bake for 45 minutes. Let set covered for 15 before serving.
Notes: If you're scared of the amount of salt here, cut it all in half and add what you think you need to the stew at the end. You'll lose some flavor depth, but you'll be playing it safe. Just like you always have... :-p