• Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe

    Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe | StupidEasyPaleo.com

    Steph’s note: This chicken stew recipe comes to you courtesy of the upcoming Bare Bones Broth Cookbook: 125 Gut-Friendly Recipes to Heal, Strengthen and Nourish the Body by my friends Katherine & Ryan Harvey. Their gorgeous book—complete with recipes to make your own broth at home and then how to incorporate it into all sorts of delicious recipes—comes out on January 19, 2016. You can pre-order it right now by clicking here. I couldn’t wait to dig into this once I was done photographing it, and it was exploding with flavor…the savory garlic, the tangy lemon, the briny capers and olives. So good! Take it away Kate & Ryan…

    Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe | StupidEasyPaleo.com

    If you and your family enjoy Greek flavors as much as we do, then this chicken stew will quickly become a favorite in your household. We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection.

    Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe | StupidEasyPaleo.com

    Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe

    Preparation 10 mins 2017-03-28T00:10:00+00:00
    Cook Time 20 mins 2017-03-28T00:20:00+00:00
    Serves Serves 4     adjust servings

    Ingredients

    • 1 tbsp granulated garlic
    • 1 tsp sea salt
    • 1 tsp dried oregano
    • 2 pounds (908 grams) bone-in, skin-on chicken thighs
    • 2 tbsp ghee or olive oil
    • 1/2 red onion, peeled and chopped
    • 2 garlic cloves, chopped finely
    • 1/4 cup capers with brine
    • 1/2 lemon, thinly sliced
    • 1/4 cup (118 mL) white wine
    • 3 cups (710 mL) Chicken Bone Broth
    • 2 cups canned artichoke hearts
    • 1 cup kalamata olives
    • 1 1/2 tsp chopped fresh oregano

    Instructions

    1. In a large bowl, combine the granulated garlic, ½ teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
    2. When you’re ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
    3. Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, or until the skin begins to brown. Turn chicken thighs and brown on the opposite sides for 5 minutes. Remove from the skillet and set aside.
    4. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining ½ teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
    5. Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom . Bring to a simmer and let cook for 5 minutes.
    6. Add the chicken broth, return the thighs to skillet, and bring to a simmer. Simmer for 5 minutes.
    7. Add the artichokes and olives and continue simmering for 10 minutes.
    8. Remove the chicken thighs from the skillet, pull the meat from the bones and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.

    by

    Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe | StupidEasyPaleo.com
    Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe
    Author: Bare Bones Broth Cookbook
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 4
    Ingredients
    • 1 tbsp granulated garlic
    • 1 tsp sea salt
    • 1 tsp dried oregano
    • 2 pounds (908 grams) bone-in, skin-on chicken thighs
    • 2 tbsp ghee or olive oil
    • ½ red onion, peeled and chopped
    • 2 garlic cloves, chopped finely
    • ¼ cup capers with brine
    • ½ lemon, thinly sliced
    • ¼ cup (118 mL) white wine
    • 3 cups (710 mL) Chicken Bone Broth
    • 2 cups canned artichoke hearts
    • 1 cup kalamata olives
    • 1½ tsp chopped fresh oregano
    Instructions
    1. In a large bowl, combine the granulated garlic, ½ teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
    2. When you’re ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
    3. Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, or until the skin begins to brown. Turn chicken thighs and brown on the opposite sides for 5 minutes. Remove from the skillet and set aside.
    4. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining ½ teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
    5. Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom . Bring to a simmer and let cook for 5 minutes.
    6. Add the chicken broth, return the thighs to skillet, and bring to a simmer. Simmer for 5 minutes.
    7. Add the artichokes and olives and continue simmering for 10 minutes.
    8. Remove the chicken thighs from the skillet, pull the meat from the bones and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
    Notes
    The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.[br]Find this recipe and more like it in The Bare Bones Broth Cookbook, releasing January 19, 2016. [url href=”http://amzn.to/22h1ZQL” target=”_blank”]Pre-order it here[/url]![br][br]Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/Hk5ekH” target=”_blank”]Mixing bowl 5 qt[/url][br][url href=”http://amzn.to/1chsgWq” target=”_blank”]Skillet – cast iron[/url][br]Paper towel

    Remember you can pre-order your very own copy of Bare Bones Broth Cookbook: 125 Gut-Friendly Recipes to Heal, Strengthen and Nourish the Body, and it releases to the world on January 19, 2016!

    Have a question for Kate and Ryan about this chicken stew recipe? Let us know in the comments below.

    Pin this for later!

    Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    41 thoughts on “Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe

      1. Hi Terissa,

        Same way you would cook it with the skin on, but boneless will cook faster so watch the time. They’ll end up overdone.

      2. I was confused by the directions where it speaks of a marinade (which means soak, immerse, bathe in a liquid), as one is never mentioned, only an herb/spice rub. Then it says to dry the chicken as though there was a marinade. Did the recipe get misprinted on the page? The other suggestion I have is to peel the lemon as the skins can add a bitter quality to the sauce which my husband and I found detracted from the otherwise delicious flavors this recipe provides. I used artichoke bottoms and boneless/skinless thighs, (and actually cooked the same amount of time and found them to be fine – not overdone but they were nice and meaty so that may be why) and otherwise made the recipe just as written here and with the very minor change of peeling the lemon I will definitey make this again and look forward to seeing your other recipes.

    1. Hello!

      This looks awesome, can’t wait to try it! Just wanted to point out – 2 pounds is actually around 900g, not 450g 🙂

      Thanks for sharing.

      1. You’re totally right, Grace! Thanks for pointing that out! Will go fix it right away. 908 grams, I think, to be precise 😉

      1. If you use fresh, add it once you’ve added the broth. If you add it at the beginning to the chicken when you sear the outside, there’s a good chance your garlic will end up burned and bitter.

        1. Thanks! I had to substitute a few ingredients (I was out of oregano, used thyme; out of wine (GASP!), so used a little extra bone broth. I thought it was delicious, husband thought it was “OK but not his thing,”, 9yo ate her whole bowl, but did not comment.

    2. My wife made this last night… it was amazing! She also added the kalamata brine too… but we both agreed that we could have eliminate the salt if you do that. She also cut he artichokes down to smaller pieces and cut the olives in half. It doesn’t look as pretty – but it did ensure that every ingredient could fit in one spoon!

      We want to cook it for (non-paleo) friends, but what would it be served with/next to if we were to keep it Mediterranean/Greek?

      1. Hi Stephen…you’re totally right. Adding the brine would cut down on the need for extra salt.

        If you’re serving for a non-paleo crowd, I think a nice rice pilaf or something of that nature would be great to help soak up all the juice and maybe some steamed spinach 🙂

    3. What about the crockpot? This is screaming for it, but I don’t know how to adapt it. We skipped olives, and used beer instead of wine and it was amazing!

      1. Hi Michelle,

        I think you might lose the crispness from the skin but if that’s okay with you guys, I think you could do this easily in the slow cooker. I might cook the chicken on low for say, 4-5 hours along with the onion, garlic, broth, lemons and throw in the artichokes and olives at the end. I would also remove the cooking liquid at the end and reduce it since it probably will be pretty thin.

    4. This looks really amazing. I am doing WHOLE30… do you think i can sub the wine for chicken broth and it still be good?

      1. Hi Carolina,

        Sorry, no. I don’t give nutritional facts for my recipes. You can use MyFitnessPal to get an estimate.

        Steph

    5. I am going to make this tonight. I’m tempted to throw in a can of diced tomatoes. Do you think it would be good with them? Thanks, excited to try this! 🙂

    6. Tried it and was very disappointed. Even without brine from capers or olives, it was way, way too salty for my grown granddaughter’s taste and mine even though I prefer salty foods to sweet.

      1. I think something else must have gone wrong. I found it just right and my husband added a touch of salt. It’s delicious so I’d give it another try and if using a commercial broth make it low sodium.

    7. I made this last night as more of a skillet and less of a stew. I left out the capers and wine and reduced the amount of broth. I left the thighs whole and just baked the whole dish at 350 for 30 minutes. It was so, so delicious. The combination of the flavors was phenomenal!

    8. I’ve tried a ton of your stew and soup recipes. I must say this is my favorite thus far! I’ve made it at least once a week since you published it!

    9. Thanks Steph,
      I love this recipe and am cooking it for the fourth time, tonight!
      It is such a luscious and generous looking dish that I have used it for dinner parties too.
      Tonight I did not have any capers, so I used anchovies instead. 🙂

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