Go Back

Lemon Chicken stew with artichokes and olives

This lemon chicken stew with artichokes and olives is a one-pot dish that's suitable for a mid-week family supper, but can be also be served at a laid-back dinner party! It's ready in 45 minutes. Serve it with rice, boiled potatoes or just some crusty bread!  
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 mixed chicken thighs and drumstick
  • 1 tsp dried oregano
  • 2 Tbsp olive oil
  • 1 small red onion peeled and chopped
  • 2 garlic cloves slices
  • 1 Tbsp capers in brine
  • 1 lemon sliced
  • 3 Tbsp white wine
  • 500 ml chicken broth
  • ½ jar of artichoke hearts about 200g
  • 1 handful of black olives pitted
  • Fresh herbs such as Greek basil, oregano or parsley

Method
 

  1. Rub the dried oregano into the chicken and season with salt and pepper.
  2. Heat the oil in a heavy based casserole dish over medium heat.
  3. Place the chicken, skin side down, in the hot oil, and cook for 5 to 8 minutes until the skin begins to brown. Turn them over and brown for a further 5 minutes. Transfer them to a plate.
  4. Finely slice the onion and garlic. Add these to the dish, together with the capers and sauté gently over low heat medium heat, then add the onion, garlic, capers, and cook for 5 minutes or so.
  5. When the onion is soft, add the lemon slices. Cook for a minute until they start to caramelize.
  6. Add the white wine and deglaze the pan, scraping up any browned bits that stuck to the bottom. Bring to a simmer and let it bubble for a couple of minutes.
  7. Add the stock, return the chicken and bring to the boil. Simmer for 20 minutes.
  8. Add the artichoke hearts and olives, then cook for 5 more minutes to warm through.
  9. Serve with fresh herbs scattered on top.