Healthy, hearty and weeknight easy, this chicken stew with lemon, potatoes, artichokes and olives recipe is a one pot wonder!
So, last week I convinced you to make a jar of preserved lemons... and now the question is 'what do I do with them"? Well, as promised, here here it is - Chicken Stew with Lemon, Potato, Artichokes and Olives. This stew is one of my favorites - it has enough heft to satisfy you on a cold night, but has a lighter flavor than a traditional beef stew. The best part is that it only takes about 45 minutes to make so it's perfect for a weeknight dinner. It is one of my "go to" dinners when time and inspiration are in short supply - and that is why I always keep the basics for this dish in my freezer and pantry!!
Other recipes using preserved lemons:
No Recipes - Pomegranate Lamb Tangine with Preserved Lemons
Simply Recipes - Grilled Wild Salmon with Preserved Lemon Relish
Pinch my Salt - Butternut Squash and Chickpea Stew with Israeli Couscous
📖Recipe
Chicken Stew with Lemon, Potatoes, Artichokes and Olives
Ingredients
- 4 skinless boneless chicken breasts or thighs
- ¼ cup flour
- 2 Tbsp. olive oil
- 1 large onion diced
- 2 garlic cloves minced
- 1 tsp. dried oregano
- 4 – 5 Idaho yukon gold potatoes or red potatoes scrubbed and cut into quarters
- 1 preserved lemon quarter rind minced
- 4 Tbsp. fresh lemon juice
- 1 cup dry white wine
- 2 cups chicken stock
- 1 can artichoke hearts drained and halved
- 1 cup pimento stuffed spanish olives
- ½ cup chopped parsley optional
Instructions
- Cut the chicken into 2 inch pieces. Place chicken in a ziploc bag with the flour. Shake the bag to coat the chicken with the flour.
- In a 3 qrt dutch oven, heat the olive oil over medium high heat. Add the chicken and brown on all sides. You may need to do this in two batches. Remove chicken from the dutch oven and set aside.
- Add the onions, garlic and oregano and cook over medium high heat until softened. Add the wine, scraping up any browned bits on the bottom of the pan. Add the chicken, potatoes and chicken stock to the dutch oven. Bring liquid to a boil and reduce to a simmer. Place the lid on the dutch oven and cook until the potatoes are tender, about 15 minutes.
- Add the lemon rind, lemon juice, artichokes and olives. Stir to combine. Increase heat to medium and cook for another 3 – 5 minutes or until the artichokes and olives are heated through.
- Garnish with parsley if desired.
Nutrition
Lew (ashandlewplus2.com) says
This dish looks amazing. I love green olives and artichokes. Thank you for the inspiration I look forward to making it.
Lew
Nancy says
Hi Lew,
I hope you enjoy it!!!
Amanda says
What a recipe! My husband would propose again if I made him this... its got all of his favorite foods!
Nancy says
Oooh... good man!!! Hmm... maybe a Valentine's dinner???
Esi says
This sounds so good. I've had a similar recipe saved for a while. May have to try it soon.
Nancy says
Hi Esi!!
Been way too long since I have seen you!! Hope you give this one a try!
Allison [Haute Box] says
This looks amazing. I love the combo of olives and artichoke hearts...always been a fave of mine!
Nancy says
Hi Allison,
Me too... I honestly can't cook without lemons!
Maria says
I love artichokes! Fabulous dish!
Nancy says
Hi Maria!
Thanks - I am a huge fan of them too!
the urban baker says
I love stew. My family loves stew! I like this flavor profile. Actually anything with artichokes gets my vote!
Priscilla - She's Cookin' says
Now that I have a jar of lemons being preserved on my counter - thanks for providing a recipe for them as well as linking up to others as well! A wonderful alternative to beef stew indeed.
Nancy says
It definitely is a great change of pace! Now the question is which of those recipes do I want to make next... decisions, decisions!!
Marc @ NoRecipes says
Looks delicious, I love the combo of artichokes and lemons:)
Diane {createdbydiane.blogspot.com} says
What a great combination of flavors it sure looks delicious!
Nancy says
Thanks Diane!!
Went over very well in the Communal household.. but then I have teenage boys who will eat just about anything...
Kate says
Oh so yummy ! I can imagine how wonderful that must make the kitchen smell !
Nancy says
Hi Kate!!
Have to say, this one is pretty darn tasty... and yes, the smell is wonderful, especially on a cold and dreary night!!
Lisa says
Wow, this dish is the kind of thing you want to come home to after a long day. It just looks like wonderful comfort food.
Nancy says
Thanks!! It is great to come home to - and it is a one dish dinner so even the dishes are easy!
Mary says
What a lovely dish. I am relatively new to your blog and I don't comment often, but I wanted you to know that recipes like this one are what keep me coming back. I really like the food you feature here. I hope you have a great day. Blessings...Mary
Nancy says
Mary, you just made my week!!! I am so glad that you like the recipes I post. If there is anything you'd like to see please just let me know!!!
Rich says
Ha! I've been waiting to see what you did with those! And wow, you didn't disappoint. Yeah, I can totally dig this one.
Nancy says
Yeah!!! I am glad that it appeals to you - since it "passed muster" with my crew I figured it had to be pretty good!!
Adrienne says
What perfect timing! I gave preserved lemons as a Christmas gift this year and now people are asking me for more recipes.
Great to meet you at FBC. Hope to see you later this year 🙂
My Man's Belly says
Just whipped up a batch of my preserved lemons too. Thanks for the idea of something else to make with them.
Nancy says
You are welcome... I can't wait to try the tangine although it's been so warm lately that may have to wait a few days.
sippitysup says
Great flavors of Provence. And I just knew you'd put those preserved lemons to good use! GREG
Magic of Spice says
Wow...how can you make a recipe that starts with Chicken Stew into something that looks this amazing! Fantastic, and that first photo is just amazing 🙂
Lentil Breakdown says
Am salivating over your savory ingredients and your set decorating too! Love the colors!