Provencal Chicken Stew

Ingredients

• 14 tablespoons all-purpose flour
• 1 cup black Nyons or kalamata olives
• ¼ cup fresh basil leaves
• ¼ cup fresh parsley
• Freshly ground black pepper
• 1 14 1/2-ounce can crushed tomatoes
• ½ cup dry white wine
• + 5 more ingredients
• • 1 clove garlic
  • 1 yellow onion
  • ¼ cup olive oil
  • 1 chicken, serving pieces and skinned
  • 1 teaspoon salt

Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both ...

View full recipe at Epicurious