Lemon Chicken Stew With Green Olives

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 bone-in skinless chicken breasts, cut in half crosswise (about 2 to 2 1/2 pounds total, if your pieces are smaller use additional pieces)
• 1 tablespoon olive oil
• 1/2 cup onion, diced 1/4 inch pieces
• 8 garlic cloves, finely chopped
• 1/2 cup fresh squeezed lemon juice (about 2-3 lemons)
• 2 1/2 cups fat free chicken broth
• 1/2 cup water
• 1 1/4 lbs small red potatoes, quartered (look for potatoes about 2 inches in size)
• 2 cups cooked chickpeas (canned rinsed and drained is fine)
• 16 small pimento stuffed olives, thinly sliced
• 1/3 cup chopped parsley

Recipe

• 1 combine flour with 1/4 teaspoon each salt and pepper. dredge chicken pieces in flour, shaking of any excess. reserve remaining flour.
• 2 place 1/2 tablespoon oil in a large dutch oven over medium heat. brown 1/2 the chicken for 2 minutes until a little golden; turning and cooking another 2 minutes. remove chicken to plate repeat with remaining chicken.
• 3 cook onions in the dutch oven for 2 minutes. add garlic and cook an additional minute until fragrant. stir in the remaining flour, lemon juice, chicken broth and water. bring liquids to a boil.
• 4 add in the quartered potatoes, chickpeas and olives and stir. nestle the chicken breasts bone side up into the stew. reduce to a simmer, cover and cook for 15 minutes.
• 5 taste the liquid and adjust salt and pepper as needed. turn the chicken pieces and continue to cook 5 to 10 minutes until potatoes are tender and chicken is cooked through.
• 6 stir in parsley and cook one minute.
• 7 ladle into serving bowls.
• 8 (my nephews have asked me to note these are smaller "girly" portions so if you are serving teens or others with larger appetites, adjust the serving amounts accordingly).