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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Fruit Potatoes Poultry Vegetables Greek Easy European Stews Chicken Stove Top Comfort Food Citrus Lemon Meat Chicken Breasts Taste Mood Equipment

Lemon Chicken Stew With Green Olives

A quick trip to the mediterranean is offered in the flavors of this simple and succulent stew. the original recipe comes from one of my favorite cookbooks and presented here includes my adjustments. Accompanied by steamed green beans, this is a comforting fall meal.

Steps

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.

Ingredients

flour, salt, black pepper, skinless chicken breasts, olive oil, white onion, garlic cloves, lemon juice, fat free chicken broth, water, small red potatoes, chickpeas, pimento stuffed olives, parsley