As we continue to be iced in, I had to come up with something tasty made with what I had around the house. Granted, my freezer/fridge/pantry staples are such that we'd never go hungry, but I was out of the golden raisins and sun-dried tomatoes that I'd normally add to this. So I improvised and it turned out just fine.
4 Tbsps olive oil
2 boneless skinless chicken thighs, cut into bite-size pieces
1/4 cup frozen pearl onions
1 medium carrot, peeled and roll cut into medium dice (about 3/4 inch pieces)
1 large shallot, finely chopped
5-6 cloves garlic, finely chopped
1 red bell pepper, cut into 3/4 inch dice
2 medium zucchinis, cut into 3/4 inch dice
1/4 cup mixed pitted olives, coarsely chopped
2 Tbsp. capers
2 tsps. Italian seasoning (mine contains oregano, basil, fennel, thyme, rosemary, but use whatever you have)
1/2 cup dry white wine
1 can diced tomatoes, drained
1 Tbsp. apricot preserves
3 Tbsp. finely chopped parsley
Red pepper flakes
Heat oil over medium high heat in deep, heavy pan. Add chicken pieces and cook 'til browned on all sides. Remove from pan and set aside.
Put frozen pearl onions into hot oil and cook for 3-4 minutes, stirring often. Add carrot and cook another minute. Add shallot, garlic, bell pepper, and zucchini. Stir and cook another 2-3 minutes. Add chicken, olives, capers, and wine and cook 2 minutes, scraping any bits from the bottom of the pan. Add drained tomatoes and 1 Tbsp apricot preserves. Stir. Reduce heat to medium, cover and cook for 15 minutes.
Just before serving, stir chopped parsley into pan and stir for 30 seconds. Spoon stew into shallow bowls and add red pepper flakes and lemon juice to taste. Enjoy.