Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes
Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mediterranean inspired chicken stew with olives, tomatoes & potatoes. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have mediterranean inspired chicken stew with olives, tomatoes & potatoes using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes:
  1. Get 3 pounds chicken pieces (I like bone-in, skin on)
  2. Prepare 2 teaspoons salt
  3. Take 1/2 teaspoon ground black pepper
  4. Prepare 1.5 Tablespoons flour
  5. Prepare 1 Tablespoon oil
  6. Prepare 1 onion, cut into 1/2" wide slices
  7. Get 3 cloves garlic, peeled and smashed
  8. Make ready 3 fresh tomatoes, cut into sixths
  9. Take 1 bay leaf
  10. Prepare 1 Tablespoon dried oregano (or 2 to 3 Tablespoons chopped fresh)
  11. Get 2 cups unsalted liquid (any combo of water, dry white wine, or chicken or veg stock)
  12. Make ready 12 olives
  13. Prepare 2 Tablespoons olive brine
  14. Get zest of half a lemon (optional)
  15. Take 2 Tablespoons lemon juice
  16. Get 1 pound potatoes, peeled and cut into 1.5-inch cubes
  17. Prepare chopped fresh parsley for finishing
Steps to make Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes:
  1. Season chicken pieces with the salt and pepper and then dust on both sides with the flour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. :)

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