White Wine and Olive Chicken Stew

    White Wine and Olive Chicken Stew

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    About this recipe: Chicken legs work well in this recipe, but take a little longer to cook than breast fillets. Serve with saffron rice or crusty bread and salad.

    Serves: 8 

    • 8 skinless, boneless chicken breast fillets
    • salt to taste
    • 2 tablespoons olive oil
    • 4 whole cloves garlic, bruised
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon freshly ground black pepper
    • 4 tomatoes, peeled and quartered
    • 20 green olives
    • 300ml (1 1/4 cups) dry white wine
    • 360ml (1 1/2 cups) chicken stock

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Season chicken with salt. Heat oil in a large, deep frying pan over medium high heat and brown chicken breasts, about 5 minutes each side.
    2. Add garlic cloves, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and stock.
    3. Reduce heat to low and simmer, uncovered, for 45 minutes, or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

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