You can never have too many recipes for chicken. This holds true for pretty much any cook, whether you’re planning dinner on a weeknight, or working on a cookbook (publishers love chicken recipes, mainly because readers do). And chicken’s happy to play along. I mean, can you think of another ingredient that’s so versatile in the kitchen? Bake it, fry it, broil it, grill it, sauté it or sous-vide it, chicken goes with the flow. And you can flavor it with just about any ingredient (I’ve even seen chicken flavored with a dusting of chocolate — some pairings are better than others).

This chicken stew is one of my favorites. It’s a relatively simple recipe: sear chicken thighs in a Dutch oven or pot until they’re nicely browned, then sauté a blend of onions, mushrooms and garlic. Add canned tomatoes and finish the stew in the oven until the chicken is tender and the flavors are all happy together. Voila. Dinner is ready.

I use a couple of tricks with this recipe. First, I add chicken bouillon. Please don’t knock it. Whether you find it powdered in packets or sold as cubes, it’s a great flavor booster, and it takes up a lot less storage space than prepared stock you buy at the store, or make and store in the freezer. My favorite brand is Herb Ox . It has no sodium (a rarity for store-bought stock or broth), so I can season as much, or little, as I wish.

Second, I like to add chopped olives or capers to a lot of my dishes. I love bright flavors they lend to a dish, particularly when I’m dealing with bold or rich flavors. Their acidity opens the dish up, much like a seasoning, revealing the multiple layers and flavors to a recipe.

It’s a great dish to add to your weeknight rotation, if you’re looking for more chicken recipes. Top it with freshly-grated cheese and a sprinkling of fresh basil, and you’ve got a winner.

WEEKNIGHT CHICKEN STEW

About 1 hour. Serves 4 to 6

3 pounds bone-in chicken thighs (skin on or off)

Kosher salt and finely ground black pepper

3 to 4 tablespoons olive oil, more if needed

1 onion chopped

1 (8-ounce) container button or crimini mushrooms, sliced

4 garlic cloves, chopped (about 2 teaspoons)

2 (14-ounce) cans chopped tomatoes

1/2 cup pitted kalamata olives, sliced or chopped

1/4 cup capers, chopped

1 to 2 tablespoons chili garlic sauce (or substitute1 large pinch crushed red pepper flakes)

3 chicken bouillon cubes or packets

1 cup water

Chopped fresh basil, for garnish

Freshly grated pecorino or parmesan cheese

Heat the oven to 350 degrees. Trim the chicken of excess fat and pat it dry. Season the chicken on all sides with salt and pepper.
Heat a 4 1/2- to 5-quart Dutch oven over medium-high heat until hot. Add enough olive oil to thinly cover the bottom of the pot. Add the chicken in a single layer, skin-side down (or rounded side if skin off). When the chicken is seared, after 3 to 4 minutes, it should release easily from the bottom of the pan. Sear the other side until it releases easily, then remove and set the chicken aside.
Add additional olive oil if needed, then add the onion. Saute the onion until softened and lightly-golden, 6 to 8 minutes, stirring frequently. Stir in the mushrooms and cook until softened. Stir in the garlic.
Add the chopped tomatoes and their juice, then stir in the olives, capers and chili garlic sauce. Stir in the bouillon, then the water. Reduce the heat to a gentle simmer, stirring until the bouillon cubes (if using) are dissolved and the flavors have begun to marry.
Nestle the chicken pieces in the stew. Cover the stew and place in the oven until the chicken is cooked through, about 30 minutes.
Remove from the oven and cool slightly before serving. Serve in shallow bowls, garnished with fresh basil and cheese.

Note: From Noelle Carter