Olive and Chicken Stew

Olive and Chicken Stew


8 people made this

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.


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

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. 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.
  2. 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.
  3. 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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