Serves 6


Recipe Source - Chef Mitch Maier

Prep Time - 20 Minutes

Cook Time - 1 Hour

Total Time - 1 Hour 20 Minutes





3 lbs skinless chicken, bone-in, pieces, such as legs and thighs

1 tablespoon olive oil

1/2 teaspoon salt, pepper, and paprika

onion, chopped

2 large garlic cloves, minced

28 ounce can diced tomatoes, including juice

2 tablespoon Chef Mitch Maier Black Garlic Sauce & Marinade

2 teaspoon dried italian seasoning

6 ounce marinated artichoke, halves, well drained

zucchini, cut into 1/2 inch pieces

1/2 cup chopped parsley

1/4 cup black olive, pitted, (optional)



Remove and discard skin from chicken. Heat oil in a large wide saucepan over medium-high heat. Sprinkle chicken with salt, pepper and paprika. Add to saucepan, half at a time and cook turning until golden brown, adjusting heat as necessary, about 4 to 6 minutes in total. Remove to a plate. Repeat with remaining chicken.

Reduce heat to medium-low and add onion and garlic. Cook, stirring for 1 minute. Stir in tomatoes, Black Garlic Sauce & Marinade and Italian seasoning. Bring mixture to a boil. Nestle chicken into tomato mixture in pan, reduce heat and simmer uncovered, turning chicken occasionally, until chicken juices run clear, about 25 minutes. Stir in artichokes and zucchini, cover and simmer until zucchini is barely tender, about 5 to 7 minutes. Stir in parsley and olives if using. Great served over rice or egg noodles..


To Order Chef Mitch Maier Black Garlic Products --


Mediterranean Black Garlic Chicken Stew