Name: Lemony Olive Chicken Stew
Cook time: 18000 s
Total time: 18000 s
Yield: 4 servings
Ingredients: 4 free range chicken thighs; 4 free range chicken drumsticks; 1 bag of mini potatoes (small and peeled); 1 jar Kalamata pitted olives (save the brine); 1 jar of capers (save the brine); 2 stalks rosemary; 2 leeks; 1 cup white wine; 1 lemon; 1 head of garlic; 1 bushel brussels sprouts (shredded and roasted); Olive oil; Atlantic sea salt; Parmigiano Reggiano (optional); Extra virgin olive oil

BenGingi

This stew is our go to meal on a cool cozy day! It’s savory, thick, complex, and deeply comforting. Zikki started making this for us when we were living in Italy several years ago! It’s a stew that requires a couple of extra steps, but makes up in pure satiation! There is something about combining chicken and potatoes in a large stew pot that always leads to something very positive! 

Lemony Olive Chicken Stew

Start with the chicken. Leave the skin on. Pat the chicken dry with a paper towel. Salt each piece, with a generous focus on the skin. 

Add olive oil to a pot and place the chicken in. Do not flip the chicken until you’ve created a lovely golden crust. Once crispy and golden, flip and cook for a 1 minute, then remove from the pan (Do not crowd the chicken, give each piece room to cook. You may have to do this in rounds. (Later, upon return to the pan - the chicken can be stacked).

Meanwhile, as you finish your chicken. Thinly slice through two leeks. Once the chicken is all out of the pan, add the leeks into the oil and cook down. Once the leeks have gained some color and absorbed the lovely flavors of the chicken fat - you are ready to begin building your stew.

To the leeks, add back the chicken, and deglaze with a cup of white wine.

Then add a container of kalamata olives and a small container of capers. Do NOT add any additional salt. The stew is built on a brine base.

Add two sticks of rosemary, one head of garlic (with the top cut off), one thinly sliced lemon, and a bag of peeled baby potatoes (Or sliced peeled bigger starchy potatoes). Then cover everything with water.

Bring to a boil and cover with parchment paper and then seal with aluminum foil and place in the oven on 375F for at least 3 hours.

bushel brussels sprouts (shredded and roasted)

An hour before serving, preheat your oven to 425F. Thinly slice brussels sprouts and arrange them in a thin layer on a baking sheet with a parchment paper. Drizzle olive oil and sea salt and allow to roast for 25-30 minutes or until golden brown.

In the same breath, remove the parchment paper and foil from your stew and allow it to develop some color in the oven for 30 minutes. 

Serve the stew topped with the roasted brussels sprouts, extra virgin olive oil, and a small piece of Parmigiano for everyone to nibble on. Serve with a nice glass of Chablis.

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