Basque Chicken Stew

8 servings

2 pounds skinless boneless chicken thighs, trimmed and cut into 2-inch pieces

1.5 pounds red potatoes, cut into 1/2-inch-wide wedges

1 onion, large, thinly sliced

1 red bell pepper, large, sliced

1 x 28 ounce can diced tomatoes, drained

1 cup low-sodium chicken broth

4 cloves garlic, minced

2 teaspoons fresh thyme, chopped

1 teaspoon salt

½ teaspoon ground Pepper

½ teaspoon dried savory, crushed

½ cup pimiento-stuffed olives, small