
Italian-Style Chicken Stew
Level
moderate
Cooking
85 min
Preparation
30 min
Ingredients
Servings
2
Chicken Thighs/Drumsticks | 12 |
Plain flour | 1 1⁄2 cups |
Olive Oil | |
Fresh Rosemary | 1⁄2 bunch |
Garlic Bulb | 1⁄2 |
White Wine or chicken stock | 500 ml |
Baby New Potatoes | 1.2 kg |
Mixed Olives stone in | 1 handful |
Seasonal Greens | 1 kg |
Green Beans | 400 g |
Extra Virgin Olive Oil | |
Lemon juice | 1 |
How to cook
Method
- Preheat the oven to 190°C.
- Place the flour in a bowl, season with sea salt and black pepper, then add the chicken and toss to coat.
- Heat some oil in a large casserole pan on medium heat, add chicken and fry until golden all over.
- Add strip in the rosemary, then break up the garlic bulb and add the unpeeled cloves.
- Fry for a few more minutes, then add the wine or stock and the potatoes.
- Destone and tear in the olives, bring to a boil, then cover with tin foil and cook in the oven for 1 hour, or until the meat is cooked through.
- Remove the lid for the last 10 minutes to crisp up the chicken.
- If the sauce is a little thin, place the pan on high heat with the lid off, bring to the boil then simmer for 5 minutes, or until thickened.
- Meanwhile, bring a large pan of salted water to a boil.
- Trim and shred the greens, trim the beans, then cook in boiling salted water for 5-6 minutes, then drain.
- Drizzle with extra virgin olive oil, add a squeeze of lemon juice, then season to taste, toss together and serve alongside the stew.
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