My Pantry Shelf

Each year when the air turns cool, we start to crave hearty warm stews. This is  invariably one of the first ones I make of the season.  This year, I happen to have a huge bucket of olives from my first olive fermentation experiment (more on that later), so this was a natural to put in the rotation.   Tender chicken and hearty potatoes tossed with artichoke hearts and bitter olives sit in a pool of garlic lemon sauce.  This stew is at once bright and acidic, as well as hearty and nourishing. What is not to like? Many times this recipe has been a hit at our dinner table.  It is also great for lunch or as a warm meal to bring to a friend in need.  You can also make it a day ahead and reheat it when you are ready.

Lemony Chicken Stew with Green Olives

adapted from Sunset Magazine

serves 4

1 pound boned, skinned chicken thighs

2 tablespoons all-purpose flour

1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste

2 tablespoons olive oil

4 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

Crusty bread for dipping (optional)

Cut each chicken thigh into 2-inch wide strips.  Pat the thighs dry.  Put the flour, salt, and pepper in a a large bowl or ziplock bag.  Add the chicken and toss to coat in the mixture.  Heat oil in a large pot or Dutch oven over medium heat.  Add one half of the chicken thighs.  Cook until brown on one side, then flip and brown the other side.  Remove from pot and set aside.  Check the pot to see if it needs more oil, add as necessary.  Repeat with the second half of the chicken.

 Into hot pot, add garlic, capers, and lemon zest.  Stir until fragrant, 1-2 minutes.  Deglaze the pan with wine.  Use a spoon or spatula to loosen any browned bits from the bottom of the pot. Continue cooking until the wine has reduced by half.   Add the chicken broth, potatoes, and browned chicken pieces.  Bring to a simmer, then cover and cook for 10 minutes or so. Add the artichokes, cover and cook another 8-10 minutes.  Check the potatoes to see if they are done by piercing them with a fork.  Stir in the lemon juice, parsley, and olives.  Season to taste with additional salt and pepper.

Serve warm with lemon wedges and a basket of crusty bread.

Print this recipe:  Lemony Chicken Stew with Green Olives

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Biscuit-topped Chicken Pot Pie

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