After enjoying yesterday’s solar “fried” chicken for lunch there was still enough sunshine to keep the Sun Oven busy. I still had some uncooked thighs that I used for this stew. When it was done I divided it up into single portions to be frozen for later in the week.
Sun Oven Chicken stew with Herbes de Provence
2 plum tomatoes, cut into chunks
1 small onion, cut into chunks
1 clove garlic, minced
1/4 cup black olives
1 teaspoon herbs de Provence
1 tablespoon olive oil
salt to taste
6 bones, skinless chicken thighs
Set Sun Oven out to preheat.
Toss all the ingredient except the chicken thighs in a pot.
Nestle the chicken thighs in with the vegetables.
Cover and cook until the meat is fork tender, 1 to 1 1/2 hours.
Spoon the chicken and the cooking juices over couscous or rice to serve.
Makes 4 to 6 servings.