Chicken Stew with Olives and Lemon

Yield: 4 servings


2 Tbsp Flying Olive Garlic or a Single Varietal of Choice Extra Virgin Olive Oil

1 pound boned, skinned chicken thighs, rinsed and patted dry

2 Tbsp all-purpose flour

1 tsp each salt and freshly ground black pepper, plus more to taste

2 large garlic cloves, minced

1 Tbsp capers, drained, rinsed, and minced

Grated zest and juice of 1 lemon (zest first)

1/2 cup dry white wine

1 3/4 cups low sodium chicken broth

1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes

1 cup finely chopped flat-leaf parsley

1 cup pitted medium green olives (many stores have these in their deli section where you can pick the ones you like)

Lemon to garnish, if desired


Heat oil in a large pot over medium-high heat.

Cut each chicken thigh into 2 or 3 chunks. In a re-sealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

Discard the excess flour). Add the chicken in a single layer to the pot and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

Reduce the 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 the bottom of the 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. Cover and cook until potatoes are tender when pierced, 818-20 minutes. Stir in parsley, lemon juice to taste (start with 1 Tbsp and taste, more to taste), and olives. Season with additional salt and pepper to taste as necessary. Serve hot, with lemon wedges on the side and crusty rolls or breadsticks.

Inspired by a recipe in

Submitted by Chuck and Barb L.