CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.
Provided by Katherine & Ryan Harvey
Categories HarperCollins Soup/Stew Chicken Artichoke Olive Kid-Friendly Healthy Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
- When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
- Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
- In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
- Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
- Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
- Add the artichoke hearts and olives and continue simmering for 10 minutes.
- Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
- Do Ahead:
- The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
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.
Provided by justcallmetoni
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
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.
- (My nephews have asked me to note these are smaller "girly" portions so if you are serving teens or others with larger appetites, adjust the serving amounts accordingly).
Nutrition Facts : Calories 305.4, Fat 5.7, SaturatedFat 1, Cholesterol 75.5, Sodium 686.4, Carbohydrate 32.2, Fiber 4.7, Sugar 1.5, Protein 30.7
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
GREEK CHICKEN STEW WITH CAULIFLOWER AND OLIVES
Chicken, cauliflower, olives, tomatoes, feta - this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like. (But don't use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs. And, important to note, you can freeze the finished dish, making it an excellent delivery to new parents or anyone in need of a home-cooked meal.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they're browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
- Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
- Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
- Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
- Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 1127 milligrams, Sugar 7 grams, TransFat 0 grams
LEMON AND OLIVE CHICKEN
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
- Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.
Nutrition Facts : Calories 303 g, Fat 16 g, Protein 34 g
BRAISED CHICKEN WITH LEMON AND OLIVES
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
- Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
- Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN & OLIVE CASSEROLE
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
- Turn up the heat, add the chicken and cook for a few mins each side until golden.
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES
Buttery olives, rich chicken, creamy potatoes in a luscious sauce brightened up with lemon and fresh herbs-this isn't just a tasty dinner, this recipe is also a lesson in great slow cooking. We say this because it uses several techniques to maximize flavor, while still delivering on the hands-off convenience that slow cookers promise. Here's what we mean: This recipe starts with browning the chicken on the stove-we know, we know, this doesn't seem very convenient, but bear with us-browning is a chemical reaction that creates flavor, and it can't happen inside a slow cooker, which cooks at too low a temperature for this process to occur. So yes, you have to wash a skillet, but it will pay off in terms of flavor-and the washing is actually made easy because of the deglazing step. But before we get to that, there are the onions. As long as the skillet is dirty, it makes sense to sauté the onions as well. Onions that go into the slow cooker raw can end up undercooked and acrid-tasting, so browning the onions in the chicken fat left behind in your skillet is setting you up for success. Adding some broth, after you've cooked and removed the onions, will allow you to scrape up the browned bits stuck to the bottom of the skillet-and those little bits are cooking gold. Adding the deglazing liquid to the slow cooker means all the complex flavor you've developed through the simple act of browning will infuse the finished dish. And like we said, washing your skillet is a breeze after deglazing because you've already gotten rid of the sticky bits without any scrubbing. With such a flavorful start, your dish only needs low heat and time to cook up into something truly excellent and absolutely impressive.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 5h35m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
- Transfer chicken to slow cooker.
- Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
- Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
- Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
- Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.
Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 4 1/2 g, ServingSize 1 Thigh and 3/4 Cup Vegetables, Sodium 970 mg, Sugar 2 g, TransFat 0 g
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