Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes. Remove chicken from pot and set aside. Then add tomatoes, bay, oregano, and lemon zest, give it a stir, and let the herbs bloom for a minute or so. Add the chicken back along with olives, olive brine, liquid (stock or water).
Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil.
Combine cornstarch and water until smooth; gradually stir into chicken mixture.
Sauté the onion until soft, then add the peppers, spices, herbs, and garlic.
You can have Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes using 17 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes
- Prepare 3 pounds of chicken pieces (I like bone-in, skin on).
- You need 2 teaspoons of salt.
- Prepare 1/2 teaspoon of ground black pepper.
- Prepare 1.5 Tablespoons of flour.
- You need 1 Tablespoon of oil.
- You need 1 of onion, cut into 1/2" wide slices.
- Prepare 3 cloves of garlic, peeled and smashed.
- You need 3 of fresh tomatoes, cut into sixths.
- You need 1 of bay leaf.
- You need 1 Tablespoon of dried oregano (or 2 to 3 Tablespoons chopped fresh).
- It's 2 cups of unsalted liquid (any combo of water, dry white wine, or chicken or veg stock).
- It's 12 of olives.
- It's 2 Tablespoons of olive brine.
- Prepare of zest of half a lemon (optional).
- It's 2 Tablespoons of lemon juice.
- You need 1 pound of potatoes, peeled and cut into 1.5-inch cubes.
- You need of chopped fresh parsley for finishing.
Stir in the sweet potato, tomatoes, and broth. Pat the chicken thighs dry and lightly season with salt and pepper. Stir in the beans to coat them with the oil, then add the. Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic.
Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes instructions
- Season chicken pieces with the salt and pepper and then dust on both sides with the flour..
- Preheat pot to medium high, add oil, then brown chicken, 4 to 5 minutes a side, or until each side is golden brown. Remove chicken from pot and set aside..
- Add onion and garlic and saute for about 3 minutes until onion turns translucent. Then add tomatoes, bay, oregano, and lemon zest, give it a stir, and let the herbs bloom for a minute or so..
- Add the chicken back along with olives, olive brine, liquid (stock or water). Give it a gentle stir and adjust salt seasoning if needed. Turn heat down to medium, cover, and simmer for 20 to 25 minutes, stirring occasionally..
- Add potatoes and try to submerge them as under the liquid as much as you can. You might like to add another 1/4 to 1/2 teaspoon of salt to lend a little extra seasoning for the potatoes. Simmer, with lid askew for another 20 minutes or so, stirring occasionally..
- Sprinkle with fresh chopped parsley (and maybe add a couple of lemon wedges for squeezing onto the chicken right before eating). Enjoy with your choice of pasta, rice, or crusty bread. :).
The recipe uses skinless chicken legs or thighs; you. Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. This Mediterranean-style chicken stew gets its rich and savory flavor from garlic, cumin, and turmeric. The chicken is cooked with tomatoes and green olives and topped with toasted almonds, making it a colorful and satisfying one-dish meal. Remove the chicken from the pot and set aside.