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Chicken and olive stew recipe

Chicken and olive stew recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

The combination of green olives, wine and cream in this dish is indulgent but definitely worth it. It's great served with pasta, but is just as good with new potatoes. A fresh green salad with a light vinaigrette is the perfect complement on the side, and a bottle of chilled white wine to accompany is not essential, but definitely recommended!

East Lothian, Scotland, UK

4 people made this

IngredientsServes: 5

  • 5 large chicken thighs
  • 1 large onion
  • 3 cloves garlic
  • butter
  • 250g button mushrooms
  • 1 green pepper, chopped (optional)
  • 1 yellow pepper, chopped (optional)
  • 3 medium tomatoes
  • 250ml dry white wine
  • salt and pepper
  • 175g pitted green olives
  • 6 tablespoons double cream
  • chopped flat leaf parsley
  • Parmesan cheese

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Remove bones and skin from chicken thighs. Slice them into strips about 1.5cm thick and set aside.
  2. Dice the onion and garlic and gently saute in butter in a large pot, for about 10 minutes. Meanwhile, quarter the mushrooms and add to the pot. Stir in the green and yellow peppers, if using. Peel and quarter the tomatoes and add to the pot along with the chicken. Add the wine and season with salt and pepper. Bring to the boil and simmer for a few minutes to allow the alcohol to evaporate. Give it a stir, then simmer very gently with the lid on for 40 minutes.
  3. Add the olives and cook for a further 10 minutes. Add the cream and bring to the boil before adjusting the seasoning, sprinkling over some chopped parsley and serving with generous quantities of Parmesan cheese.
  4. If you want the sauce a bit thicker, what I do is strain it into a separate pan and whisk in small lumps of beurre manié (a 50-50 mixture of flour and butter creamed together) one at a time until the desired consistency is achieved. Make sure you boil the sauce for a few minutes to ensure the flour is properly cooked.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Really enjoyed this dinner I made it as a main course at a dinner party, I cooked in a pot on oven rather than on hob, I also added fresh chicken stock to the base.Yes I will definitely be cooking this dish again.-23 Apr 2017

I feel like the word “stew” conjures up visions of slow cooked goodness that’s been simmering on the stove all day. And our patience is always rewarded with the deep flavours you can only achieve through slow cooking. Beef Stew, Guinness Stew, slow cooked Chicken Stew and Pot Roasts.

This speedier Chicken Stew is for all the days when you want the slow cooked flavour – fast! It takes under an hour to make, and it’s loaded with plenty of veggies and potatoes swimming in a rich stew sauce!

This speedier Chicken Casserole tastes like it’s been simmering all day… look at that rich sauce!!

Recipe Summary

  • 10 small shallots, peeled
  • 1 cup olive oil
  • 2 teaspoons butter
  • 1 (4 pound) whole chicken, cut into pieces
  • 2 cloves garlic, finely chopped
  • ½ cup red wine
  • 1 cup tomato sauce
  • 2 tablespoons chopped fresh parsley
  • salt and ground black pepper to taste
  • 1 pinch dried oregano, or to taste
  • 2 bay leaves
  • 1 ½ cups chicken stock, or more if needed

Bring a large pot of lightly salted water to a boil. Add the shallots, and cook uncovered for 3 minutes until just tender. Drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. Once the shallots are cold, drain well, and set aside.

Heat the olive oil and butter in a Dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling. Add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. Stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden.

Pour in red wine and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves. Pour the chicken stock over the chicken pieces to cover, and stir to combine.

Simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.

Reviews ( 9 )

Great recipe. I used red, yellow and orange mini peppers no green. Also Herb-ox salt free chicken bullion to lower the sodium. Also used kalamata olives and extra garlic. Just a few pepper flakes. Will make again for sure.

This is delicious! The garlicky broth tastes almost buttery. The leftovers are even better.

this meal was brought to me by a friend after we had our second child. It quickly became a family favorite- we do not however add the olives, we just don't care for them. Still delicious without them. thanks.

This was a great recipe, easy, tasty and big hit with the family. I did not have golden raisins so I used chopped dates and it was delicious. I also mixed it up with thighs and chicken breast to add variety. It will always be a favorite.

Absolutely a family favorite! So hearty and flavorful.

A wonderful dinner for a cold night in New Jersey! I didn't have any chicken thighs on-hand, so I used chicken breasts instead (cut lengthwise and then into thirds). Served over rice - spectacular! I will definately keep this as a simple, but very hearty, meal idea!

Wow, this is a winner! Made it for the first time tonight--it was super easy and oh so delicious! And funny enough, when it was done, my husband and I said, "Wow, it looks just like the picture!" * I used dried cranberries instead of golden raisins--it's what I had on hand. Worked very well. * And we had it with whole wheat rotini instead of rice. * And I used yellow peppers instead of green--just a preference. I will definitely make this again and again!

Baby food recipe | Chicken stew

My baby loves this recipe for baby food chicken stew, and I’m sure yours will too. It’s packed with healthy veggies and tender chicken stewed together to make the perfect comfort food. This recipe is appropriate for babies 6 months and older, depending on the preparation. You can puree it very fine, or leave it in finger food-sized chunks. Mine son, Grayson, is almost eleven months and eats his stew both ways. He loves to feed himself, but he ends up making a big mess and doesn’t get enough in his mouth. He likes the carrots best, so tend to pick those out first, and then smear the rest on his tray and onto the floor. For this reason, I feed him the puree too, just to make sure he eats a good meal.

This is an easy one-pot meal that can be made on the stove or in your slow cooker. When it’s done, freeze it into ice cube trays or larger individual servings so you have healthy homemade baby food whenever you need it.

If you like this recipe, try some of my other homemade baby food recipes:

  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1 teaspoon salt, divided, plus more to taste
  • ½ teaspoon freshly ground pepper, plus more to taste
  • 2 ½ pounds boneless, skinless chicken thighs, trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 pieces bacon, chopped
  • 1 2/3 cups Guinness beer or other stout (14-ounce can)
  • 1 pound whole baby carrots or large carrots cut into 1-inch pieces
  • 1 8-ounce package cremini or button mushrooms, halved if large
  • 2 cups chopped onion
  • 4 cloves garlic, minced
  • 1 ½ teaspoons dried thyme
  • 1 cup reduced-sodium chicken broth
  • 2 cups frozen baby peas, thawed

Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely transfer to a plate.

Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.

Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.

Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.

Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

Make Ahead Tip: Trim chicken, chop bacon prep onion and garlic defrost peas. Refrigerate in separate containers.

Equipment: 5- to 6-quart slow cooker

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Recipe Summary

  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
  • 1 ½ cups fat-free, lower-sodium chicken broth, divided
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • 1 tablespoon olive oil
  • 1 (3-pound) quartered chicken, skinned
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon kosher salt
  • ½ cup pitted green olives
  • Grated peel of 1 lemon
  • 2 cups hot cooked couscous
  • ¼ cup sliced almonds, toasted

Place tomatoes, 1 cup broth, and next 5 ingredients (through turmeric) in an electric slow cooker.

Heat a large skillet over medium-high heat. Add oil to pan swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan cook chicken about 8 minutes, browning on all sides. Place in slow cooker. Pour remaining 1/2 cup broth into pan, scraping pan to loosen browned bits. Pour liquid into slow cooker.

Cover and cook on HIGH for 4 hours. Thirty minutes before end of cooking time, stir in olives and rind.

Remove chicken from slow cooker cool. Remove meat from bones return meat to slow cooker. Discard bones.

Tips to make a great Arabian Chicken Stew

  • The stew will cook for 20 minutes or longer. Hence, it’s best to use a russet potato.
  • Wash the chicken properly and pat it dry before adding it to the recipe. I have explained a few ways to clean the chicken in this post.
  • You can add more vegetables to this stew-like, green beans, cauliflower, celery, and onion pearls.
  • You can use olive oil.
  • Do not skip on browning the chicken.
  • Add 5 cups of water to the stew if you want a thick gravy. Add 8 cups of water to make it more like a soup texture. In Arab countries, they pour the stew over rice, and they like the stew to have a soup-like consistency.
  • If you wish, you can use Chicken stock or stew in this recipe. Add half the amount of water mentioned in this recipe and substitute the other half with chicken stock.

Which wine should you use? Your choice:

Being that I am using flavorful San Marzano tomatoes (<–amazon link) to create a thick sauce without any flour addition, I opted for the red wine in my recipe. Feel free to go for a dry white wine if your heart so desires. I’m particularly fond of red, and look at that beauty, right ? In any case, the more you reduce the wine sauce the more it will thicken.

I absolutely swear by this easy recipe, it is not just to die for delicious but it is also healthy. I skipped browning the meat and skipped on the flour. It really isn’t necessary and not all that healthy.

When you braise the drumsticks or thighs, you won’t end up with crispy skin regardless if you brown it or not, and that is fantastic news in a tender fall off the bone stew, right?!

Just trust me on this one, I’ll throw down with Mario Batali , Giada or Rachel Ray any day and not even worry about it !

Ideally served over creamy polenta, but egg noodles pasta, potatoes and rice are also common side dishes.


Heat the oven to 475 F with a rack in the lower-middle position.

Grate 1 tablespoon zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with cut sides facing up set the lemon halves aside.

In a small bowl, stir together the zest, garlic, dried oregano, 1½ teaspoons salt and 1/2 teaspoon pepper. Measure 1 tablespoon of the lemon-garlic mixture into a large bowl. Stir 4 tablespoons of oil into the remaining mixture set aside.

To the large bowl, add the remaining 1 tablespoon oil, the honey, 2 teaspoons salt and 1/2 teaspoon pepper, then stir to combine.

Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken thigh. Add the thighs to the bowl and turn to coat on all sides, rubbing the seasoning mixture into the slashes.

Arrange the chicken, skin-side up, and the lemon halves, cut-sides up, on a rimmed baking sheet. Roast until the chicken is beginning to brown and the thickest part reaches 165-170 F, about 20 minutes. Leaving the chicken in the oven, turn on the broiler. Continue to cook until the chicken is deep golden-brown and the thickest part reaches about 175 F, about 5 minutes. Remove from the oven.

Place the watercress on a serving platter, creating a bed for the chicken. Using tongs, place the chicken on top of the watercress. Squeeze 3 tablespoons juice from 1 or 2 of the lemon halves, then stir the juice along with the fresh oregano into the lemon-garlic oil to make the salmoriglio. Drizzle the sauce over the chicken and serve with the remaining lemon halves for squeezing.

Watch the video: Marokkansk kylling med oliven - دجاج مغربي بالزيتون (July 2022).


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