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Italian-Style Chicken Stew

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85 min

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30 min



Chicken Drumsticks
or thighs
Plain flour
12 cups
Olive Oil
Fresh Rosemary
12 bunch
Garlic Bulb
White Wine
or chicken stock
500 ml
Baby New Potatoes
1.2 kg
Pitted Black Olives
or mixed olives
1 handful
Seasonal Greens
1 kg
Green Beans
400 g
Extra Virgin Olive Oil

How to cook


  • 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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