Lemon Chicken Stew with Green Olives
Brighten up your dinner table with this zesty and comforting Lemon Chicken Stew with Green Olives! This one-pot wonder combines golden seared chicken thighs, hearty vegetables like carrots, celery, and potatoes, and a rich, citrus-infused broth made vibrant with fresh lemon juice and briny green olives. The addition of fresh thyme and garlic lends depth to the stew, while thin slices of lemon added toward the end provide a refreshing burst of flavor. Perfect for cozy weeknight dinners or casual gatherings, this easy-to-make recipe delivers a harmonious balance of tangy, savory, and herbal notes. Serve it piping hot with crusty bread or fluffy rice to soak up every last drop of the luscious broth.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoons black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 cups chicken broth
- 2 whole lemon
- 1 cup green olives
- 4 sprigs fresh thyme
- 3 medium carrots
- 2 stalks celery stalks
- 3 medium potatoes
- 2 tablespoons parsley
Instructions
Season the chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Lightly dust the chicken with the all-purpose flour, coating evenly.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes per side until golden brown. Work in batches if needed. Remove the chicken and set aside.
Dice the yellow onion and mince the garlic. Add the remaining 1 tablespoon of olive oil to the pot, then sauté the onions for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly.
Peel and chop the carrots into bite-sized pieces. Slice the celery stalks and chop the potatoes into 1-inch cubes. Add the carrots, celery, and potatoes to the pot and cook for 2-3 minutes, stirring occasionally.
Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Add the thyme sprigs, juice from 1 lemon, and the whole green olives. Bring the mixture to a boil.
Return the chicken thighs to the pot, skin-side up, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover, and simmer for 40 minutes, or until the chicken is tender and the vegetables are cooked through.
Slice the second lemon into thin wedges or rounds, removing the seeds. Add these to the pot during the last 10 minutes of cooking for added brightness.
Taste the stew and adjust the seasoning with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to your preference.
Remove the thyme sprigs before serving. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or rice on the side.
Nutrition Facts
Calories |
3743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 8354 mg | 363% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 29.5 g | ||
| Protein | 202.2 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 7426 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
