White Wine and Olive Chicken Stew

    1 hour 15 mins

    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.

    161 people made this

    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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    Reviews in English (126)


    Our family and dinner guests enjoyed this dish last night with steamed rice. I had to prepare the dish early, so I browned the chicken, then put everything together and let it cook in a crock pot on high for 4 hours. During the last hour, I added fresh thyme, and it was wonderful! Thank you.  -  15 May 2002  (Review from Allrecipes US | Canada)


    This was ABSOLUTELY DELICIOUS! I give it 5 stars, cause seriously, I was really nervous making it... I didn't see how the olives would be good mixed with tomatoes and wine, but it was exquisite! Will definitely make again, and I have already forwarded the recipe to my sister! One thing I changed... only had 3 breast, which was plenty for my husband and I, but kept other measurements the same. Also used one can of diced tomatoes... drained it and added 2 fresh tomatoes quartered. Delicious.. As recommended, I served it over Saffron rice, what a great idea.. TOO GOOD!  -  12 Feb 2006  (Review from Allrecipes US | Canada)


    Like others I found this way too bland as written and I honestly think 45 minutes is way too long to cook the chicken as it ends up turning out rubbery. The second time I made this I doctored it up with loads more garlic, lots of fresh basil and oregano and substituted heavy cream for the chicken broth. I also removed the chicken breasts after browning them, made the sauce, brought that to a simmer then re-added the chicken and simmered it for 20 minutes. It turned out much better for my tastebuds.  -  09 Jun 2011  (Review from Allrecipes US | Canada)