Lemon Chicken Stew With Green Olives
- Ready In:
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 bone-in skinless chicken breasts, cut in half crosswise (about 2 to 2 1/2 pounds total, if your pieces are smaller use additional pieces)
- 1 tablespoon olive oil
- 1⁄2 cup white onion, diced 1/4 inch pieces
- 8 garlic cloves, finely chopped
- 1⁄2 cup fresh squeezed lemon juice (about 2-3 lemons)
- 2 1⁄2 cups fat free chicken broth
- 1⁄2 cup water
- 1 1⁄4 lbs small red potatoes, quartered (look for potatoes about 2 inches in size)
- 2 cups cooked chickpeas (canned rinsed and drained is fine)
- 16 small pimento stuffed olives, thinly sliced
- 1⁄3 cup chopped parsley
- Combine flour with 1/4 teaspoon each salt and pepper. Dredge chicken pieces in flour, shaking of any excess. Reserve remaining flour.
- Place 1/2 tablespoon oil in a large Dutch oven over medium heat. Brown 1/2 the chicken for 2 minutes until a little golden; turning and cooking another 2 minutes. Remove chicken to plate Repeat with remaining chicken.
- Cook onions in the Dutch oven for 2 minutes. Add garlic and cook an additional minute until fragrant. Stir in the remaining flour, lemon juice, chicken broth and water. Bring liquids to a boil.
- Add in the quartered potatoes, chickpeas and olives and stir. Nestle the chicken breasts bone side up into the stew. Reduce to a simmer, cover and cook for 15 minutes.
- Taste the liquid and adjust salt and pepper as needed. Turn the chicken pieces and continue to cook 5 to 10 minutes until potatoes are tender and chicken is cooked through.
- Stir in parsley and cook one minute.
- Ladle into serving bowls.
- (My nephews have asked me to note these are smaller "girly" portions so if you are serving teens or others with larger appetites, adjust the serving amounts accordingly).
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3/11 -- made this again with bone in, skin on, "thunder" thighs ! Baked in the dutch oven instead of stove top -- 400* for 45 min., then 350* for 45 minutes. The aroma was awesome -- and all the flavors melded in a perfect stew. We ate most of the liquid, so for leftovers will likely serve with potatoes or couscous. <br/>9/10 This was tasty -- I was searching for a way to have the chicken almost "melt" -- and guess this will be as good as it gets when using sl/bl breasts. Made 1/2 recipe and let it simmer for almost 1 hour. Seemed like a more labor-intense effort for not spectacular results. Thanks for sharing, toni.
This was really good, easy to put together, and truly comforting for a cold night. My family didn't love it as much is I did, but I outrank them when posting reviews! :-) My 3-yr old gobbled up his chicken but didn't touch the chick peas, the 7-yr old did the opposite. I guess you can't please them all, eh? Thanks for this delicious dinner, Toni!