Chicken Stew with Olives and Lemon
Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on cold-weather cooking.
- Time: 45 min
Source: Sunset Magazine
Ingredients
- pound boned, skinned chicken thighs, rinsed and patted dry
- tablespoons all-purpose flour
- teaspoons each salt and freshly ground black pepper, plus more to taste
- tablespoons olive oil
- large garlic cloves, minced
- tablespoon capers, drained and minced
- Grated zest and juice of 1 lemon
- dry white wine
- chicken broth
- pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
- package thawed frozen artichoke hearts, quartered if large
- finely chopped flat-leaf parsley
- pitted medium green olives
- Lemon wedges