Chicken Stew With Olives And Lemon Recipe

Name: Chicken Stew With Olives And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1 pound boned, skinned chicken thighs, rinsed and patted dry; 2 tablespoons all-purpose flour; 1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste; 2 tablespoons olive oil; 2 large garlic cloves, minced; 1 tablespoon capers, drained and minced; Grated zest and juice of 1 lemon; 1/2 cup dry white wine; 1 3/4 cups chicken broth; 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes; 1 package (8 oz.) thawed frozen artichoke hearts, quartered if large; 1 cup finely chopped flat-leaf parsley; 1 cup pitted medium green olives; Lemon wedges

Servings: persons

Ingredients
1 pound boned, skinned chicken thighs, rinsed and patted dry
2 tablespoons all-purpose flour
1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste
2 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon capers, drained and minced
Grated zest and juice of 1 lemon
1/2 cup dry white wine
1 3/4 cups chicken broth
1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
1 package (8 oz.) thawed frozen artichoke hearts, quartered if large
1 cup finely chopped flat-leaf parsley
1 cup pitted medium green olives
Lemon wedges

1
Preparation
2
1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.
3
2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
4
3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
5
4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Ingredients, 1 pound boned, skinned chicken thighs, rinsed and patted dry, 2 tablespoons all-purpose flour, 1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste, and more.

Yes, Chicken Stew With Olives And Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stew With Olives And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions