Chicken Stew with Olives and Lemon

Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on cold-weather cooking. Prep and Cook Time: about 45 minutes. Notes: To save prep time, cube the potatoes or mince the garlic and capers while the chicken browns. Then, while the stew simmers, you can chop the parsley and juice the lemon.

Total Time: 45 minutes
Yield: Makes 4 servings

Ingredients

• 1  pound  boned, skinned chicken thighs, rinsed and patted dry
• 2  tablespoons  all-purpose flour
• 1 1/2  teaspoons  each salt and freshly ground black pepper, plus more to taste
• 2  tablespoons  olive oil
• 2  large garlic cloves, minced
• 1  tablespoon  capers, drained and minced
• Grated zest and juice of 1 lemon
• 1/2  cup  dry white wine
• 1 3/4  cups  chicken broth
• 1  pound  Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
• 1  package (8 oz.) thawed frozen artichoke hearts, quartered if large
• 1  cup  finely chopped flat-leaf parsley
• 1  cup  pitted medium green olives
• Lemon wedges

Preparation

1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

385 (37% from fat)

Protein:

29g

Fat:

16g (sat 2.6)

Carbohydrate:

32g

Fiber:

6.8g

Sodium:

2171mg

Cholesterol:

94mg