Sunday, October 26, 2008

Chicken Stew with Lemon and Olives

This is a really wonderful new recipe that I'd printed out from Cooking Light ages ago and finally got around to making. It will go into our regular rotation of recipes for sure. Very comforting meal served with a simple arugula, orange and avocado salad.

Chicken Stew with Lemon and Olives:
(Cooking Light magazine)

1 pound boned, organic skinned chicken thighs, rinsed and patted dry
2 tablespoons all-purpose flour (I use brown rice flour or whole spelt flour)
1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste
2 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon capers, drained and minced
Grated zest and juice of 1 lemon
1/2 cup dry white wine
1 3/4 cups chicken broth
1 pound organic Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
package (8 oz.) thawed frozen artichoke hearts, quartered if large (used one can of plain quartered artichoke hearts, drained)
1 cup finely chopped flat-leaf parsley
1 cup pitted medium green olives (I'd use less next time...too much of a good thing with the capers. Maybe measure out 1/2 a cup, then cut them in half)
Lemon wedges (was perky enough for our tastes without additional lemon)

Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives.

If necessary, season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

1 comment:

Judy D said...

Erin, this dish is fabulous. I chopped the artichokes small and Marty never suspected they were in there. He did see the empty box and is wondering which Thanksgiving dish to watch for them. I will make this often. Thanks for the great direction. I used all the lemon juice!