Chicken Stew with Olives and Lemon

Chicken Stew with Olives and Lemon
Photo by Dan Goldberg


  • 1 cup pitted medium green olives
  • 1 ¾ cups chicken broth
  • Lemon wedges
  • 1 ½ teaspoons each salt and freshly ground black pepper, plus more to taste
  • 1 cup finely chopped flat-leaf parsley
  • 1 pound boned, skinned chicken thighs, rinsed and patted dry
  • 1 tablespoon capers, drained and minced
  • + 7 more ingredients
    • 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
    • 1 package (8 oz.) thawed frozen artichoke hearts, quartered if large
    • ½ cup dry white wine
    • 2 tablespoons olive oil
    • 2 large garlic cloves, minced
    • 2 tablespoons all-purpose flour
    • Grated zest and juice of 1 lemon

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. 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 mi...

View full recipe at My Recipes


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