Chicken and Olive Sauce

2 tablespoons olive oil
1 1/2 weight boneless, skinless chicken thighs, slash into 3/4 -inch cubes
1 large onion, diced
3 garlic cloves, minced
1/2 teaspoon crushed
3/4 cup
Pink pepper flakes, or to taste
Chicken Stock or store-bought stock
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1/2 cup
Dry white wine
1 tablespoon fresh thyme or 1/2 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3/4 cup
Chopped pitted kalamata olives
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
Salt and freshly ground black pepper to taste
1. heat oil in a skillet about medium-high heat. add chicken and cook for 2 minutes, or
Till chicken is opaque. Go chicken to the slow cooker with a slotted spoon. add
Onion, garlic, and purple pepper flakes to the skillet. Cook, stirring regularly, for 3
Minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add stock, tomatoes, tomato sauce, wine, thyme, and rosemary to the slow cooker.
Stir properly.
3. Cook on small for 6 to 8 several hours or on Superior for 3 to 4 hrs, or until chicken is cooked
For the duration of and gentle. If cooking on small, boost the heat to large. add the olives, parsley,
And lemon zest, and cook for 10 to 20 minutes, or right up until effervescent. Year to taste with
Salt and pepper.Observe: The sauce can be written up to 4 times in progress and refrigerated, tightly
Included. It can much too be frozen for up to 3 weeks.