Instructions

• Heat a saucepan over medium heat and add extra virgin olive oil to coat the bottom. Add the minced garlic and coarsely chopped onion and sauté about 2 minutes, until softened. Transfer the garlic and onion to the slow cooker.
• Pat the 4 chicken thighs dry. Season both sides with the 1/2 teaspoon salt and 1/2 teaspoon black pepper.
• In the same saucepan, add additional extra virgin olive oil to coat the pan and heat to medium-high. Brown the chicken thighs 3–5 minutes per side, until golden brown. Transfer the browned thighs to the slow cooker and discard the oil from the pan.
• Add the remaining ingredients to the slow cooker: 1 cup roasted peppers (bottled or canned), the 15-ounce can of kidney beans (drained and rinsed), 1/4 cup pitted and sliced olives, the 2 large peeled and diced potatoes, the 2 medium peeled and diced carrots, 1 teaspoon dried tarragon, 1 cup chicken broth, and 1 cup tomato puree. Nestle the chicken into the mixture and stir gently to combine.
• Cover and cook on low for 8 hours or on high for 4 hours, until the vegetables are tender and the chicken is cooked through.
• Remove the chicken thighs, discard the skin (remove before serving), return the meat to the slow cooker or shred it into the stew, stir to combine, and serve.