Olive and Chicken Stew
This is very easy to make if you have a large frypan! It's a different take on a chicken stew, very flavourful. Serve with crusty French bread.
Ingredients
Serves: 6
- 65g butter or margarine
- 6 boned, skinless chicken breast fillets
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 1/2 teaspoons minced fresh garlic
- 1 cup pitted black olives, drained
- 1 cup pimiento-stuffed green olives, drained
- 250g fresh mushrooms, sliced
- 1 cup white cocktail onions, drained
- 1 cup (250ml) chicken stock
- 3 medium potatoes - peeled and cubed
- 500g frozen green peas, thawed and drained
- 1/4 cup dry white wine
- 1 teaspoon salt and pepper to taste
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Melt butter in a large frypan over medium high heat. Cook chicken breasts turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
- Add thyme, rosemary, garlic, black and green olives, mushrooms, cocktail onions and chicken stock to the frypan. Cover and simmer for 30 minutes or until chicken is cooked to desired tenderness.
- Stir in potatoes, peas and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper and serve.
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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (7)
Outstanding flavor! We'll have this often....Thank you Richard ! - 24 Feb 2005 (Review from Allrecipes USA and Canada)
Oh my goodness, this was GREAT! I like all the ingredients but my husband and I are a little "plain jane" and I just wasn't sure - it was soooo good!!! followed recipe to the T. - 08 Nov 2007 (Review from Allrecipes USA and Canada)
First of all - this calls for a pretty big skillet to cook it all in! I liked the recipe and the tases, it was just a little hard to eat. I would use sliced olives next time and use 5 medium potatoes. Using only 3 for 6 chicken breats was not enough. I did not like the cocktail onions, so I ate around them, but I think they gave the dish the nice flavor. I probably would try this again, but not very often. - 22 Jan 2008 (Review from Allrecipes USA and Canada)